Cream Of Fresh Green Bean Soup Food

CREAMY GREEN BEAN AND POTATO SOUP

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.

GREEN STRING BEAN SOUP RECIPE

Steps:

• Rinse the beans, discard the ends and snap them in half or smaller pieces to your liking.
• If desired you can steam the beans in advance. Prepare a double boiler with 2 inches of water in the bottom pot. Bring to a simmer and then place the green string beans in the top basket. Cover with a lid and steam for 10 to 15 minutes or until desired tenderness is achieved. Check after 10 minutes to make sure you don't overcook the beans. Remove from the steam and transfer to a bowl. Rinse with ice cold water to stop the cooking process at this point. Refrigerate until ready to use. (Alternatively you can use the 1- pot method below but take good care not to overcook them).

CREAM OF GREEN BEAN SOUP

Steps:

• Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside.
• Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
• Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well.
• Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.

CREAMY GREEN BEAN SOUP

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.

HUNGARIAN CREAM OF GREEN BEAN SOUP (TEIFELES ZOLDBAB LEVES)

Steps:

• Gather the ingredients.
• In a large skillet, place the green beans and cover with water; add 1 teaspoon salt and bring to a boil. Reduce heat to simmer and cook until crisp-tender, about 5 minutes.
• Remove green beans to a colander, reserving cooking liquid.
• Meanwhile in a medium skillet, make a roux (known as rantas in Hungarian) by melting the butter, adding the flour, and cooking, stirring constantly, until it is a light amber color.
• Add pepper, paprika, and 1/4 cup water to the skillet, stirring until smooth.
• Temper the sour cream with a few ladles of the hot green bean cooking liquid.
• Add the sour cream mixture to the pan along with green beans; whisk the mixture until smooth. Simmer until the broth thickens, 5 to 8 minutes, but do not let it boil.
• Serve hot or chilled.

GREEN BEAN SOUP

Steps:

• In a large sauce pan, over medium heat saute onions and carrots in olive oil for 3 minutes.
• Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and basil.
• Reduce heat and simmer for 15 minutes. Add green beans and simmer for 15 more minutes, until tender. (I do not like over cooked green beans, that's why I add them 15 minutes after all the other vegetables.).
• Cook soup until all vegetables appear cooked through, it usually takes me 30-35 minutes. Cooking time depends on the king of pot used, stove, vegetables amounts of stock used.
• Serve hot. You can garnish with chopped parsley or dill.

CREAM OF FRESH GREEN BEAN SOUP

Steps:

• In a saucepan, combine the chicken broth, chopped onion, green beans and savory.
• Bring mixture to boiling. Reduce heat; cover and simmer 20 to 30 minutes or until vegetable is tender.
• Place half of the vegetable mixture in a blender or food processor.
• Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl.
• Repeat with remaining vegetable mixture; set all aside.
• In the same saucepan, melt the butter or margarine.
• Whisk in flour, salt and pepper.
• Add the milk all at once, whisking till smooth.
• Cook and stir till mixture is thickened and bubbly.
• Stir in the blended vegetable mixture.
• Cook and stir till soup is heated through.
• Season with salt and pepper to taste.

HAM AND GREEN BEAN SOUP

Steps:

• In a large stockpot saute onions in the vegetable oil for 2 - 5 minutes until soft and translucent.
• Add ham and saute for another 5 minutes.
• Add green beans, potatoes, black pepper, and broth.
• Bring to a boil then reduce heat and simmer for approximately 40 minutes.
• Add vinegar and simmer for another 5-10 minutes.
• Serve warm.

SLOVAK GREEN BEAN SOUP (POLIEVKA ZO ZELENEJ FAZULE)

Steps:

• Cook beans and cubed potatoes with garlic in broth in large pot until tender, about 20 to 25 minutes.
• Meanwhile, melt the butter in a small saute pan, add the onions and cook until soft, but not browned. Set aside.
• Place flour in a mixing bowl and take some of the 2 cups milk and whisk it with the flour to make a smooth paste. Whisk in the remaining milk and sour cream until smooth. Set aside.
• When beans and potatoes are tender, add the onions and butter to the pot with the soup. Temper the sour cream mixture slowly by whisking in a few ladles of the hot soup to it , then stir in the sour cream mixture into the hot soup. Simmer a few minutes, stirring frequently, but do not boil. Remove from heat, stir in the vinegar.
• Adjust seasonings to taste with salt and black pepper. If you want the soup thinner, add more milk to bring it to the consistency you desire. Add dill to taste.
• Serve topped with crumbled bacon when served, if desired.

HUNGARIAN GREEN BEAN SOUP

Steps:

• Chop the onion into small cubes and set aside.
• Wash the green beans, trim off the ends and cut the beans into 1 inch long pieces. Set aside.
• Heat oil in a large pot and add the onions. Sauté the onions on medium heat until they become translucent.
• Add the green beans to the pot, then add 2 cups of broth. The mixture of onions and beans should just be covered.
• Add the paprika, reduce the heat, and let everything simmer for around 30 minutes (or until the beans are tender - but not mushy).
• Add the sour cream, milk, and corn starch together in a bowl and whisk well.
• Add the corn starch mixture to the pot and mix everything well.
• Bring the soup back to a boil for around 2 minutes or until it has reached the desired thickness. Stir frequently.
• Serve and enjoy!

GREEN BEAN SOUP

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.

GREEN BEAN CASSEROLE

Steps:

• Preheat your oven to 350 °F. Get out a 9x13 baking pan and lightly coat with butter. Set aside.
• Clean and trim the green beans. In the microwave, steam the green beans until tender crisp, about 3 minutes.
• Run the green beans under cold water to stop them from cooking and set aside.
• Melt the butter in a large skillet and sauté the mushrooms and onions. Once they are cooked, add the minced garlic and continue to cook until fragrant.
• Whisk together the milk, mushroom soup and flour until completely combined and smooth.
• Add the cooked green beans to the skillet. Pour the mushroom soup mixture over the vegetables and stir until coated.
• Spoon the mixture into the prepared 9x13 pan into an even layer. Top with the fried onions.
• Place in the preheated oven and cook for 30 minutes or until bubbly on top.
• Remove and let sit for 5 minutes then serve hot.

POTATO, GREEN BEAN & BACON SOUP

Steps:

• Peel and cut potatoes into 1/8s. Boil either on your stove or in the microwave until tender. Drain water and slightly mash. Set aside.
• Steam green beans until slightly tender. Set aside.
• n your dutch oven, cook bacon pieces until slightly crispy, remove bacon with a slotted spoon, drain excess fat, but don't wipe the bottom clean.
• Add onion to dutch oven and sauté in drippings until soft.
• Add bacon back in, add green beans, mashed potatoes, and cover with milk and cream.
• Warm for a bit until heated through, taking care not to boil.
• Salt & Pepper to taste.

GREEN BEAN, POTATO, AND BACON SOUP

Steps:

• In a large pot or Dutch oven, cook bacon pieces until slightly crispy. Remove bacon with a slotted spoon and drain excess fat, but don't wipe the bottom clean.
• Add onion to the pot and sauté in bacon drippings until soft.
• While the bacon and onions are cooking, boil the potatoes until tender. Drain water and slightly mash. Set aside.
• Steam green beans until slightly tender. Set aside.
• When the beans and potatoes are done, add the bacon back in the pot, add green beans and mashed potatoes, and cover with the milk and cream. Stir to combine.
• Warm for a bit until heated through, taking care not to boil.
• Add salt and pepper to taste.
• Serve hot, garnishing each bowl with snipped chives, if desired.

CHICKEN & GREEN BEAN BAKE

Steps:

• Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
• Place chicken in 13x9-inch baking dish. Mix soup and green beans; spoon evenly over chicken. Top with prepared stuffing.
• Bake 30 minutes or until chicken is cooked through.