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    You are in: Home / Recipes / Green Bean and Potato Soup Recipe
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    Green Bean and Potato Soup

    Green Bean and Potato Soup. Photo by lets.eat

    1/1 Photo of Green Bean and Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    lets.eat's Note:

    When my DH and I were first married I made this for him. He thought this was the most VILE tasting stuff he had ever had, and I was to NEVER make it again!. I was so suprised our marriage wasn't annuled. As you can see-I did make it again (nearly 20 years later), but only so I can enjoy it, and post it here. My DH smirked at me and did some eye rolling when he saw me preparing this, and knew that I wouldn't dare pack it in his thermos. As a child I grew up on a farm-every animal imaginable, 17 acres or so of blueberries(child labor), and of course a huge vegetable garden(more child labor). My mother being the thrifty sort thought this up and we had this frequently. Cheap meal for 6 children. One of those 'Back to the Basics' recipes. No measuring is really required. This is at its Absolute BEST with fresh green beans, and beautiful squeaky new potatoes(with the skins left on). Of course this can be made with canned or frozen green beans, or canned potatoes. Easily made for 1 or 2 or for potlucks.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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:

    1. 1
      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.

    Ratings & Reviews:

    • on October 17, 2013

      25

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Green Bean and Potato Soup

    Serving Size: 1 (169 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 134.2
     
    Calories from Fat 2
    74%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 14.4 mg
    0%
    Total Carbohydrate 30.7 g
    10%
    Dietary Fiber 6.7 g
    27%
    Sugars 3.6 g
    14%
    Protein 4.6 g
    9%

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