MY AUNT'S GREEN BEANS
Steps:
- Fill a bowl with ice water. Cook the green beans in salted boiling water until tender but still bright green, about 5 minutes, then drain and chill in the ice water to stop the cooking. Remove from the ice water and pat dry.
- In a large bowl, whisk together the hazelnut oil, vinegar and honey, and season to taste with salt and pepper. Add the green beans to the bowl with the dressing and toss to coat, adding more salt and pepper if needed. Transfer to a serving bowl or platter and top with the toasted nuts and lemon zest.
TOMATO GREEN BEAN SOUP
This colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. -Bernice Nolan, Granite City, Illinois
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.
Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GREEN BEAN DUMPLING SOUP
Posted in response to a request for a soup popular in Kansas. The recipe was found in a Colorado paper, but by a Kansas chef. I have not made this, see notes below for additional comments. Prep time is estimated.
Provided by duonyte
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock and beans and cook until tender.
- In a saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside.
- While the soup is simmering, prepare the dumplings. Blend the flour and the egg. Add milk until a thick, doughy mixture is made. You can add salt to taste. Drop the dumplings by a teaspoon into the boiling broth. Whisk the milk and flour mixture into the soup. Add milk or cream as needed to adjust the consistency.
- Note: The measurements are rather inexact. My own thought is that you probably need 3 tbsp butter and 3 tbsp flour in the roux to make a thickener that would thicken this amount of liquid adequately. The forum poster found the soup too thin. The dumplings were described as tasty, but heavy, and you might want to substitute your own favorite recipe.
Nutrition Facts : Calories 347.1, Fat 13, SaturatedFat 5.5, Cholesterol 90.3, Sodium 397, Carbohydrate 42.2, Fiber 2.8, Sugar 5.2, Protein 15.3
GREEN BEAN SOUP
This is my grandmother's recipe. She was a Transylvanian Saxon! This is a great soup and worth the experiment!
Provided by Jamie Elliott
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
- Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
- Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 17.6 g, Cholesterol 23.2 mg, Fat 12.5 g, Fiber 5.7 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 110.7 mg, Sugar 3 g
AUNT GINNY'S BEAN SOUP
I first got this bean soup recipe with a bag of the dried beans and the recipe as a neighborly Christmas gift.It's similar to other 15 bean soup recipes, but the ingredients are a little different. My boys all love it and it's become a staple whenever we have a bone-in ham.If I'm using a ham bone I'll start this the day before and simmer the ham bone with the water for about 2-3 hours. Then I remove the ham bone and refrigerate it and the stock separately. The next day I'll skim off the congealed fat and proceed with the soup.If you don't have a meaty ham bone you can double the amount of packaged diced ham.I usually double the recipe as the soup freezes well.Prep time does not include soaking time for beans or preparing the stock.
Provided by Leslie in Texas
Categories Beans
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash beans and add water to cover 2 inches over the beans.
- Soak overnight.
- Drain and put in a 6-8 quart pot.
- Cover with 2 quarts water, or use the ham stock made the day before (you may want to use chicken or vegetable broth if you didn't use a ham bone to make a stock).
- Remove meat from ham bone and dice, discarding any fat.
- Add the remaining ingredients and the meat removed from the ham bone and bring to a boil.
- Lower heat and simmer for 3-4 hours, or until the beans are tender.
- Sometimes I will add about 1 T chili powder to the soup for a change of pace.
Nutrition Facts : Calories 116, Fat 2.7, SaturatedFat 0.9, Cholesterol 22.1, Sodium 878.3, Carbohydrate 12.9, Fiber 2.8, Sugar 6.5, Protein 11.1
CREAMY GREEN BEAN AND POTATO SOUP
Aided by a can of cream of chicken soup, fresh green beans, potatoes, onion, and bacon bits make this creamy soup.
Provided by Kimberly Dygert
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
- Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
- Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
- Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 21.2 g, Cholesterol 45.3 mg, Fat 16.9 g, Fiber 3 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 1237.2 mg, Sugar 7.6 g
GREEN BEAN SOUP
This soup has been passed down for generations beginning with my great-grandmother. I make it often, especially when I can use homegrown beans, carrots, onions and potatoes.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.
Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 175mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
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