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
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