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    You are in: Home / Recipes / Traditional Mennonite Green Bean Soup Recipe
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    Traditional Mennonite Green Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Swan Valley Tammi's Note:

    This is, of course, best with fresh-from-the-garden green beans, but frozen beans work equally well. The original recipe calls for an additional dollop of sour cream before serving, but I've grown up on this stuff just served with milk or half-and-half cream at the table. When I make this now, instead of boiling a ham bone for the stock, I slice up a pound or two of farmer sausage to make the stock and then just leave the meat in the soup. It's a mild soup, so some people add salt or chicken bouillon to give it a little extra flavour. You can also add other fresh veggies as well, like peas and chopped carrots. This is usually served with fresh New Bothwell cheese (here in Manitoba, anyway) and homemade buns.

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    quarts, ...

    Units: US | Metric


    1. 1
      In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.
    2. 2
      Half an hour before serving, add finely shredded parsley and savory, which has been tied for easy removal. (I usually just throw a spice ball with this stuff in it along with the veggies and leave it in there for the full hour).
    3. 3
      Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve.
    4. 4
      Or, instead of adding sour cream, just serve with cream or milk at the table.

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    Nutritional Facts for Traditional Mennonite Green Bean Soup

    Serving Size: 1 (1055 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 117.5
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 14.9 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 7.6 g
    Sugars 5.1 g
    Protein 4.6 g

    The following items or measurements are not included:

    ham stock

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