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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Mikekey's Note:

    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.

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    Units: US | Metric


    1. 1
      Cut green beans into 1/4-inch slices crosswise.
    2. 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. 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. 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. 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. 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. 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. 8

    Ratings & Reviews:


    Nutritional Facts for Green Bean and Potato Soup

    Serving Size: 1 (485 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.2
    Calories from Fat 74
    Total Fat 8.3 g
    Saturated Fat 3.9 g
    Cholesterol 21.3 mg
    Sodium 379.3 mg
    Total Carbohydrate 47.2 g
    Dietary Fiber 4.6 g
    Sugars 17.9 g
    Protein 10.6 g

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