Green Bean And Potato 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 BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

RUSSIAN GREEN BEAN AND POTATO SOUP

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
• Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

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 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.

SLOW COOKER HAM, GREEN BEAN, AND POTATO SOUP

Steps:

• Place potatoes, chicken broth, green beans, ham, cream of chicken soup, onion, bacon, and pepper in a slow cooker.
• Cook until potatoes are tender, on High for 4 to 5 hours, or on Low for 7 to 8 hours. Add in the cream cheese during the last 30 minutes of cooking; stir until blended.

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.

BASQUE POTATO AND GREEN BEAN SOUP WITH GARLIC

Steps:

• Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes.
• While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve.
• When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.

TOMATO GREEN BEAN SOUP

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.

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.

RUSSIAN GREEN BEAN AND POTATO SOUP

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
• Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

POTATO, GREEN BEAN AND SAUSAGE SOUP

Steps:

• Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook 4 min. or until onions are crisp-tender, stirring frequently. Add potatoes, water and broth; stir. Bring to boil; simmer on low heat 20 min. or until potatoes are tender, stirring occasionally.
• Add sausage and beans; cook 3 to 5 min. or until beans are crisp-tender and sausage is heated through. Stir in cheese.
• Sprinkle with chives.

GREEN BEAN AND POTATO SOUP

Steps:

• Cut green beans into 1/4-inch slices crosswise.
• Spray a large soup pot with nonstick cooking spray. Put in green beans, potatoes, stock, vinegar, honey, garlic, caraway, salt and pepper. Bring to a boil, reduce heat to medium-low, cover and simmer until vegetables are tender, about 30 minutes.
• Meanwhile, in a 10-inch skillet, melt the butter over medium heat. Add onion and saute until softened, about 4 minutes. Add celery and saute another 3 minutes. Lower heat slightly and sprinkle paprika over mixture. Cook another minute, stirring constantly.
• Scrape onion mixture into green bean pot and add a little water to skillet to deglaze it. Add this to soup pot. Take soup pot off of heat.
• When ready to serve, have soup very hot. Disolve the cornstarch in the water, making a paste and stir the paste into the yogurt.
• Whisk a ladleful of the hot stock into the yogurt. Turn down heat to low and stir cornstarch mixture into the hot soup. Using a wooden spoon, stir gently until soup has thickened slightly.
• Check for seasoning. Add more salt and pepper if needed, and adjust sweet/sour ratio by adding more vinegar or honey as needed.
• Serve.

SAUSAGE, GREEN BEAN AND POTATO SOUP

Steps:

• Scrub potatoes well and cut into 1 inch chunks.
• Cut sausage into 1/2 inch slices.
• Put all ingredients into a large soup pot.
• Stir well and bring slowly to a boil.
• Reduce, heat and simmer about 15 minutes or until the potatoes are tender.
• Remove bay leaves before serving.
• This is great with a nice salad and a piece of crusty bread.

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!

GERMAN GREEN BEAN SOUP (GRüNE BOHNENSUPPE)

Steps:

• Wash the beans, cut off the ends, and then cut them into halves or thirds depending on the size of them.
• Peel the potatoes, carrots, and celery root. Cut everything into small cubes.
• Peel the onion and finely chop it.
• Wash the leek really well (it can be quite dirty) and cut it into rings.
• Heat one teaspoon of oil in a large pot. Add the pancetta bacon and fry it for a few minutes until the fatty pieces appear cooked. Then add the onions and sauté them until the onions are translucent and the pancetta bacon is slightly brown.
• Add the vegetables (potatoes, carrots, celery root, green beans, and leek) and sauté them for around 2 minutes as well.
• Now add enough vegetable broth so that it just covers the contents of the pot. In our case, this is usually around 8 cups of vegetable broth - but it might be more or less in your case depending on the size of your pot and your vegetables.
• Add the chopped parsley and savory. Give everything a stir.
• Add the lid to the pot and bring the vegetable broth to a boil. Then turn down the heat and let the soup simmer for around 20-25 minutes until the vegetables are soft.
• Add salt and pepper to taste. Serve and enjoy!

HUNGARIAN GREEN BEAN AND POTATO SOUP

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.

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.

HAM GREEN BEAN AND POTATO SOUP

Steps:

• In a large pot, bring 8 cups of water to a boil.
• Peel and chop potatoes into bit sized chunks then add to pot of water. (Be careful, water may splash and will be hot)
• Boil potatoes for 15 minutes or until the largest chink of potato is soft all the way through. Then drain potatoes.
• Return the empty pot to the stove top. Keep heat at high. Add butter, ham, green beans, potatoes and milk. Bring to a boil. Stir and cook for 5 minutes.
• Add salt and pepper to taste.
• Ladle into bowls then top with cheddar cheese and chives if desired.

CROCKPOT GREEN BEAN AND POTATO SOUP

Steps:

• 1. Spray the Crockpot with cooking spray.
• 2. Layer sliced potatoes, sliced onion, green beans and bacon, sprinkling with salt and pepper as you go.
• 3. In a medium bowl, add soup and water and whisk until smooth. Pour over mixture in crockpot.
• 4. Dot with butter, about 3 tablespoon total.
• 5. Cover and cook on low for 6 to 8 hours or until potatoes are tender..
• 6. Taste and adjust seasonings.
• 7. VARIATIONS: Replace the green beans and bacon with , 2 cans whole kernel corn, drained and 2 cups cubed ham; or 2 cans sweet peas, drained and a dozen or so pearl onions instead of the large chopped onion.

GREEN BEAN AND POTATO SOUP

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.