Sweet-Sour Green Bean Soup

This is a tangy soup that my mother used to make. I couldn’t find another recipe like it, so thought I would write it down for my own sake and share it for others.

Step: 1

Place potatoes and green beans into a large pot. Pour enough water over potatoes and green beans just to cover and season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

Step: 2

Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir flour into bacon until flour forms a paste, 2 to 3 minutes. Mix bacon mixture into potato mixture; bring to a boil and cook until thickened, 5 to 10 minutes. Mix vinegar and sugar into soup.

Per Serving: 163 calories; protein 5.9g; carbohydrates 27.6g; fat 3.4g; cholesterol 8.4mg; sodium 187.4mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.