SUMMER'S TOMATO GREEN BEAN BOUNTY
Provided by Susan Herrmann Loomis
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- 1. Place the oil and the onion in a heavy-bottomed skillet over medium heat. Add the water and cook until the water has evaporated and the onions are beginning to turn golden, about 10 minutes. Add the bacon and stir, cover the pan and let cook until the bacon is cooked through, about 6 minutes. Remove the cover of the pan and sauté until all the liquid has evaporated and both the onions and the bacon are golden. Add the tomatoes, stir, cover, remove from the heat and let sit.
- 2. Bring a large pot of salted water to a boil. Add the beans, return tothe boil and cook until the beans are tender through and nearly but not quite olive green, about 10 minutes. Drain. Add the beans to the tomato mixture, toss thoroughly. Season with salt and pepper and transfer to a warmed serving bowl.
SUMMER'S BOUNTY SOUP
An easy slow-cooker recipe that is a great way to use your summer vegetables. My husband prefers V-8 juice but I like tomato juice, so I compromise and use half of each. You can season to your liking.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 8h40m
Yield 3 1/2 quarts
Number Of Ingredients 16
Steps:
- Add all the ingredients to a 5-quart slow cooker.
- Cover and cook on LOW for 7-8 hours or until the vegetables are tender.
- Season to taste with salt and pepper (I add cayenne pepper). Remove bay leaf before serving.
Nutrition Facts : Calories 435.9, Fat 6, SaturatedFat 1.6, Sodium 850.9, Carbohydrate 101.2, Fiber 28.5, Sugar 21.6, Protein 14.2
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