Green Bean Soup

This is my grandmother’s recipe. She was a Transylvanian Saxon! This is a great soup and worth the experiment!

Step: 1

In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.

Step: 2

Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.

Step: 3

Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

Per Serving: 196 calories; protein 5.8g; carbohydrates 17.6g; fat 12.5g; cholesterol 23.2mg; sodium 110.7mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.