Creamy Green Bean And Potato Soup Recipes
CREAMY GREEN BEAN SOUP
Creamy green bean soup my mother always made from fresh green beans out of the garden!
Provided by mindis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 466.6 calories, Carbohydrate 20.3 g, Cholesterol 104.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1775.5 mg, Sugar 3.7 g
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 AND POTATO SOUP
When my DH and I were first married I made this for him. He thought this was the most VILE tasting stuff he had ever had, and I was to NEVER make it again!. I was so suprised our marriage wasn't annuled. As you can see-I did make it again (nearly 20 years later), but only so I can enjoy it, and post it here. My DH smirked at me and did some eye rolling when he saw me preparing this, and knew that I wouldn't dare pack it in his thermos. As a child I grew up on a farm-every animal imaginable, 17 acres or so of blueberries(child labor), and of course a huge vegetable garden(more child labor). My mother being the thrifty sort thought this up and we had this frequently. Cheap meal for 6 children. One of those 'Back to the Basics' recipes. No measuring is really required. This is at its Absolute BEST with fresh green beans, and beautiful squeaky new potatoes(with the skins left on). Of course this can be made with canned or frozen green beans, or canned potatoes. Easily made for 1 or 2 or for potlucks.
Provided by lets.eat
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan add green beans, potatoes, onion and thyme if desired. Add enough water to cover and bring to a boil. Reduce heat and simmer until vegetables are tender add just enough milk to turn it milky, heat until milk warms. Do not boil. Serve in bowls GENEROUSLY sprinkled with salt and pepper.
Nutrition Facts : Calories 134.2, Fat 0.3, SaturatedFat 0.1, Sodium 14.5, Carbohydrate 30.7, Fiber 6.8, Sugar 3.7, Protein 4.6
GREEN BEAN POTATO BAKE
As a pastor's wife, I often cook up contributions to church dinners using on-hand ingredients. This creamy bake was such a hit, I now take it to family get-togethers as well. I make it up ahead, refrigerate it and bake it shortly before serving.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a greased 13x9-in. baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion. In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat., Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted.
Nutrition Facts : Calories 346 calories, Fat 20g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 841mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.
POTATO SOUP WITH BEANS
Winter winds can blow strong here on the Jersey shore. But this rich soup featuring potatoes, beans and sour cream is sure to warm your body and soul!-Christine Ecker, Linwood, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender., With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).
Nutrition Facts : Calories 225 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 834mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.
HUNGARIAN GREEN BEAN AND POTATO SOUP
A Crescent Dragonwagon recipe, a delicious sweet and sour soup, don't omit a thing, as all the flavors meld into an incredible dish. Cutting the beans into very thin diagonal slices is important; if you have a food processor, stand them up in the feed tube and use the slicing disk. Make sure your paprika is fresh for best flavor. For a much richer version, use up to a cup of creme fraiche or sour cream instead of the Yogurt. Creme fraiche will not require the cornstarch mixture as a stabilizer. I like to add a bit of Spanish smoked paprika, but it isn't necessary. A full-flavored stock is essential. I streamline her directions when I make this by sauteeing the onion, celery, and garlic in the soup pot, then adding the other ingredients and cooking it. I see no reason to clean two pans if I can clean just one!
Provided by zeldaz51
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Spray a large soup pot with cooking spray, put in it the beans, potatoes, stock, vinegar, honey, caraway seeds, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, until the vegetables are tender, 30 to 35 minutes.
- Meanwhile, melt the butter in a ten-inch skillet. Add the onion and saute until soft, about 4 minutes. Add the celery, saute another 2 to 3 minutes. Lower the heat slightly, and sprinkle the vegetables with the paprika. Let the mixture cook a minute, stirring constantly. Scrape the sauteed vegetables into the soup pot. Add a little soup liquid to the skillet and deglaze it, then scrape the pan contents into the soup pot. Remove the soup pot from the heat.
- When ready to serve, have the soup good and hot. Dissolve the cornstarch in the water and mix it to make a smooth paste, using your fingers if necessary. Stir this paste into the yogurt. Whisk a ladle of the hot bean stock into the yogurt-cornstarch mixture. Turn down the heat under the soup as low as possible, and stir the cornstarch-stabilized yogurt into the very hot soup.Using a wooden spoon, stir gently until the soup has thickened slightly, about 5 minutes. Taste and adjust seasonings (including honey and vinegar), if necessary, and to be sure there is no raw cornstarch taste. Serve hot with a rustic bread.
Nutrition Facts : Calories 313.9, Fat 8.3, SaturatedFat 4, Cholesterol 21.4, Sodium 416.1, Carbohydrate 50.6, Fiber 5.6, Sugar 18.2, Protein 11.3
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