Grandma's Fresh Green Bean Soup (a family recipe)
Recipes like these are so cherished and stand the test of time.
My wife makes this green bean soup at the end of every summer when the green beans in our garden are plentiful. In fact, every time she makes this recipe she calls her sister in Wyoming who says she's making it too--now, in memory of their late mother who taught them this recipe growing up on their dairy farm.
This is a delicious yet humble soup...nothing fancy...but all fresh-from-the-garden ingredients. You'll find it surprisingly addictive (I go back for seconds and thirds of this soup!).
ENJOY!
INGREDIENTS
- 1 lb (approx) - fresh green beans (or any color)
- 3-4 carrots - peeled and sliced 1/4" thick rounds
- 2 medium potatoes - yellow or red are best (russets won't keep their shape as well) - cut into 1 inch cubes
- 1 small onion - 1/2 inch diced
- 2-3 springs fresh thyme
- 1.5 qts (6 cups) of chicken stock or broth
- 1 cup milk and 1/4 cup heavy cream (or half & half if you prefer)
- 2 tablespoons olive oil
- 1 tablespoon butter
DIRECTIONS
In a large soup pot or dutch oven heat olive oil and saute the onions and potatoes for a few minutes, then add carrots until they begin to soften.
Add chicken stock, green beans, and thyme. Bring to a boil then lower to a simmer for about 20 minutes.
When vegetables are almost done, add the milk and cream.
Just before serving top the soup with the butter.
Ladle into bowls and enjoy!
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