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.
3 T butter and 1 large onion
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.
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
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