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.
Time 1h20m Yield 4 quarts, approx. Number Of Ingredients 6 Steps:
In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour. 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). 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.
Time 1h15m Yield 6 Number Of Ingredients 4 Steps:
In a large skillet, cook the bacon over medium heat until almost crisp. Remove bacon pieces, and set aside. Whisk flour into the bacon grease in the pan until it is thick and pasty. More or less flour may be required. Empty the cans of beans into a large saucepan with their liquid, and add enough water to cover. Bring to a boil, and stir in the bacon and the bacon grease mixture. Reduce heat to low, and simmer for about an hour - the longer, the better. Season with vinegar to taste.
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.
More about “aunties green bean soup recipes”
Time 1h10m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock and beans and cook until tender. In a saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside. While the soup is simmering, prepare the dumplings. Blend the flour and the egg. Add milk until a thick, doughy mixture is made. You can add salt to taste. Drop the dumplings by a teaspoon into the boiling broth. Whisk the milk and flour mixture into the soup. Add milk or cream as needed to adjust the consistency. Note: The measurements are rather inexact. My own thought is that you probably need 3 tbsp butter and 3 tbsp flour in the roux to make a thickener that would thicken this amount of liquid adequately. The forum poster found the soup too thin. The dumplings were described as tasty, but heavy, and you might want to substitute your own favorite recipe.
