Green Bean and Potato Soup
photo by lets.eat
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 lb green beans, ends removed and broken into bite size pieces
- 1 lb new potato, scrubbed, skins left on and quartered
- 1 medium onion, sliced into thin strips
- 1⁄2 teaspoon thyme (optional)
- milk
- salt and pepper
directions
- 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.
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Reviews
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Nothing made me want to make this more than seeing 'VILE' in large capital letters in the description! LMAO! Seriously this recipe as it's written takes too many shortcuts but is a starting point if you're a good and knowledgeable cook. Don't just add milk at the end and heat it. Take the time to make a good, rich cream base with milk and a roux of flour and butter. That will give this soup so much more flavor. Opt for reduced-fat milk and butter if you wish. And never ever used canned potatoes -- please!
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I was looking for a recipe to use up some things in the fridge and pantry before going on vacation. I used this recipe as my base. I only had 2 potatoes left, totalling 1/4 lb. For the remaining 3/4 lb.+ I subbed zucchini. I first steamed the zucchini and onions and pureed them in the blender (they are vegetables of which my children are not fond). At the same time I covered the beans and potatoes with water and cooked. Afterward I combined them along with a cup of milk and 2T of butter. Added salt and pepper (no thyme) and everyone enjoyed it. Thank you lets.eat for helping to accomplish my goal with your simple recipe.