Green Bean Soup

Green Bean Soup


We don't freeze every vegetable but I do try to freeze some balls of spinach, broccoli and green beans.  When I looked into my freezer this week I saw that I had many bags of beans left to enjoy.  So I'm going to pick up a ham hock this week and go back to soup that both Paul and I grew up with.  

Sauté
3 T butter and 1 large onion

Add:
6 cups stock (made with a ham hock)
1 cup carrots, shredded
1 cup potatoes, diced
4 cups green beans
fresh parsley chopped
1 bunch summer savory

​Cook until vegetables are tender.  Just before serving, remove summer savory.
Add:
1/2 cup cream
salt and pepper

Enjoy on a chilly winter day!
Some biscuits on the side would be wonderful.

Recipe from More-With-Less Cookbook