HAM AND STRING/GREEN BEAN SOUP
This is a fantastic way to use up the leftover holiday ham or the bountiful crop of string beans from the garden. It is easy to prepare and smells wonderful while it simmers away on the stove. The soup has a slightly thickened broth that is very silky and just makes it even more comforting. A loaf of crusty bread is all that is needed to fill this meal out.
Provided by JPsBarbie
Categories Chowders
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the ham in large pot and fill pot about half way with either water or chicken stock, add onion, and celery and cover. Bring to a boil and turn down to simmer for about 30 minutes to an hour. (If ham is on the bone let it simmer for about 90 minutes or until the ham starts to fall off the bone before proceeding.).
- Add carrots, potatoes, and string beans to pot and continue simmering for about 30 minutes. Salt and pepper to taste.
- If using a ham bone remove ham from bone while the veggies are cooking and discard the bone.
- When potatoes are done mix butter and flour to form paste, slowly add to pot to slightly thicken broth. (You don't want it gravy thick but to have a little body so more or less of the mixture might be needed depending on how much broth there is.).
SCHMECKFEST GREEN STRING BEAN SOUP
Make and share this Schmeckfest Green String Bean Soup recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- cook until tender a small ham bone or smoked ham cut into small piesce
- the last 1/2 hour before serving add potatoes
- add summer savory known as pepper weed in low german
- about 1/2 cup finely diced or ground carrots
- add 2 cans string beans or when season permits about a lb of fresh cut green beans
- when vegatables and meat are tender add sour cream and salt as desired.
CREAM OF GREEN BEAN SOUP
I was so surprised when I found this recipe. It's made with fresh green beans, and uses potatoes to thicken it instead of flour or cornstarch. I especially like the tarragon in this soup. If it gets too thick, use the larger amount of whipping cream. To save calories, I like to use fat-free half and half. This was in a box of my mother's clipped recipes. I don't know where she clipped it from....looked like magazine paper to me.
Provided by breezermom
Categories One Dish Meal
Time 1h12m
Yield 7 cups
Number Of Ingredients 11
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.
AUNTIE'S GREEN BEAN SOUP
Provided by Food Network
Time 3h5m
Yield 15 to 20 servings
Number Of Ingredients 13
Steps:
- For the ham starter: Trim meat off the bone. Place meat and bone in a pressure cooker and cover with water. Pressure cook for 45 minutes. Release pressure, then clean and chop meat and strain broth. This can be divided into 4 portions of starter. Freeze 3 of the portions for future use and set the remaining portion aside.
- For the glace: Put flour and salt in food processor. While it's running, stream in the eggs. Mix thoroughly. Put bench flour on a table, then dump dough out and knead to combine. Let rest 20 minutes. Flour table again and roll to about 1/4-inch thick, then cut into small squares with a pizza cutter. Make sure there's enough flour so the dumplings don't stick together. Rough them up in your hands to make them rustic looking. Put into a dry strainer and shake off excess flour.
- For the soup: Combine the reserved ham starter, ham base, green beans and their juice and potatoes in a pot. Add water to fill about three-quarters of the way. Bring it all to a boil. Add the glace directly to the pot and cook until they float.
- Combine the evaporated milk, sour cream and heavy cream in a separate bowl. Add some hot broth and whisk until completely smooth. Add the tempered cream mixture to the soup. Add salt, pepper and garlic powder to taste. Let simmer together for 45 minutes.
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
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.
CREAMY STRING BEAN SOUP
This is an old German recipe that can be enhanced by adding Mettwurst or your favorite cooked and diced German sausage to the soup just before serving, that way the soup won't get greasy tasting.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Cook potatoes in salted water. When half done, add beans, vinegar, pepper and garlic (spear on toothpick for easy finding). Add onion. Simmer until potatoes are done. Remove garlic glove.
- Combine the flour and 1/4 cup water and make a smooth paste. Thicken soup with the flour paste.
- Remove from heat. Slowly stir in sour cream. Do not cook any further. Stir in cooked and diced Mettwurst or other German sausage just before serving.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 32.6 g, Cholesterol 16.9 mg, Fat 8.2 g, Fiber 4.7 g, Protein 5.2 g, SaturatedFat 5.1 g, Sodium 228 mg, Sugar 3.1 g
GREEN BEAN SOUP - GRUENE BOHNEN SUPPE
Great in summer and winter, quick and tasty, a german kitchen staple. Serve with a dense rye bread and butter.
Provided by Renate
Categories Vegetable
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Clean the beans and snap into bite size length.
- Put beans into a Dutch oven type pot.
- Add enough water to just cover.
- Bring to a boil.
- Peel potatoes and dice.
- Add potatoes and savory.
- Cook till beans and potatoes are cooked.
- Melt butter in frying pan.
- Add flour to butter and make roux about the color of chocolate milk.
- Add roux to soup.
- Season with salt and white pepper to taste.
- Add heated polish sausage, if you like.
QUICK, EASY, AWESOME GREEN BEAN SOUP
I think this is the only recipe I actually made out of some low-cal cookbook I bought. This is NOT a recipe for frozen or canned beans, use fresh and using enough garlic is the key. I usually use about 12 - 15 cloves. Like the title says, it's really quick, easy and awesome...I think it's also healthy!! Healthy is not one of my favorite cooking terms, so if it's healthy and I like it, you know it's good!!
Provided by Mrs Goodall
Categories Clear Soup
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a pot and bring to a boil.
- Reduce to a simmer.
- Press in garlic.
- Add beans.
- Simmer uncovered 10 minutes.
- Adjust seasonings.
- Beat egg well in a small bowl.
- Temper egg by ladling some hot broth into the bowl.
- Stir the soup while adding the egg to the simmering broth.
- Add pepper to taste.
- Top with croutons crostini if you choose.
Nutrition Facts : Calories 117.8, Fat 4.6, SaturatedFat 1.2, Cholesterol 46.5, Sodium 1724.6, Carbohydrate 8.5, Fiber 1.8, Sugar 3, Protein 10.6
QUICK PUREED GREEN BEAN SOUP
Our family has known for decades, that if you have a canker(mouth)sore, you eat 1/2 can of green beans and the canker will be gone the following day. A prescribed medication, recently, rendered my mouth full of cankers and too sore to even chew canned green beans. DIL suggested putting the canned green beans in my Bullet blender (best invention in years).My thought was, baby food. Okay! DH suggested soup! Thus this tasty recipe was born only an hour ago. I am waiting to see what the Zaar-ist comunity will add to it. Tabasco? Bacon? A grilled cheese sandwich? I dedicate this recipe to my DIL, Shar.
Provided by Grannydragon
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In soup pot or large sauce pan, melt the butter.
- Add the onions and caramelize.
- When onions are golden add the minced garlic and herbs.
- When garlic smells wonderful, add the broth and heat through.
- Add the pureed green beans and salt & pepper,and lemon juice.
- Heat to serving temperature, bowl-up, add a dollop of sour cream.
Nutrition Facts : Calories 144.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 15.3, Sodium 340.6, Carbohydrate 18.8, Fiber 7.6, Sugar 4.4, Protein 6
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