Today I am sharing a recipe for Green Bean Soup. Thanks to Chuck and Julie from Emma's Garden for this one!
Traditional Mennonite Green Bean Soup
This is, of course, best with fresh-from-the-garden green beans, but frozen beans work equally well. Instead of boiling a ham bone for the stock, slice up a pound or two of farmer sausage to make the stock and then just leave the meat in the soup. It's a mild soup, so some people add salt or chicken bouillon to give it a little extra flavour.
Ingredients:
2 quarts ham stock
2 medium onions, diced
6 cups green beans, chopped in 1/2" - 1" lengths
1 1/2 cups potatoes, peeled and diced
fresh parsley
summer savory
Directions
1. In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.
2. Half an hour before serving, add finely shredded parsley and savory, which has been tied for easy removal. (I usually just throw a spice ball with this stuff in it along with the veggies and leave it in there for the full hour).
3. Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve. Or, instead of adding sour cream, just serve with cream or milk at the table.
Note: When making soup stock (using bones) I like to put the ingredients in a slow cooker and leave on low overnight. For this soup, or split pea soup, I would use a meaty ham bone, some onion, celery, carrots, parsley, pepper corns and a bay leaf. Remove the bone and veggies in the morning and strain the soup into a large pot. Chop or shred the bits of meat and put back into the stock.
