Green Bean and Potato Soup

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“To make this vegetarian, use vegie broth instead of chicken. From Crescent Dragonwagon. Based on a cold Hungarian soup, but this one is served hot. The green beans need to be cut into very thin pieces. Don't add the cornstarch-yogurt mixture until just before serving. Good with a crusty "peasant" type bread.”
1hr 5mins

Ingredients Nutrition


  1. Cut green beans into 1/4-inch slices crosswise.
  2. 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.
  3. 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.
  4. 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.
  5. When ready to serve, have soup very hot. Disolve the cornstarch in the water, making a paste and stir the paste into the yogurt.
  6. 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.
  7. Check for seasoning. Add more salt and pepper if needed, and adjust sweet/sour ratio by adding more vinegar or honey as needed.
  8. Serve.

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