Traditional Mennonite Green Bean Soup Recipes

TRADITIONAL MENNONITE GREEN BEAN SOUP

Steps:

• In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.
• Half an hour before serving, add finely shredded parsley and savory, which has been tied for easy removal. (I usually just throw a spice ball with this stuff in it along with the veggies and leave it in there for the full hour).
• Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve.
• Or, instead of adding sour cream, just serve with cream or milk at the table.

QUICK, EASY, AWESOME GREEN BEAN SOUP

Steps:

• Combine first 5 ingredients in a pot and bring to a boil.
• Reduce to a simmer.
• Press in garlic.
• Add beans.
• Simmer uncovered 10 minutes.
• Adjust seasonings.
• Beat egg well in a small bowl.
• Temper egg by ladling some hot broth into the bowl.
• Stir the soup while adding the egg to the simmering broth.
• Add pepper to taste.
• Top with croutons crostini if you choose.

GREEN BEAN SOUP

Steps:

• In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
• Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
• Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

GREEN BEAN SOUP

Steps:

• 1. Slice sausage into medallions and roast in oven on wire rack over sheet pan, to render out fat. Cook until slices are crispy, then remove from oven & cool.
• 2. Roast potatoes alongside sausages until fork-tender and begin to brown.
• 3. In a large stockpot, combine green beans, potatoes, onion, sausage, and chicken broth. Stir to combine. Sprinkle in bullion & pepper, & stir well. Bring to boil, then reduce to simmer. Cook for 20 minutes to combine flavors.
• 4. Stir in potato flakes until dissolved, and cook 5 minutes more.
• 5. Check for seasoning, and add salt if required. Serve with hot bread.
• 6. Variations: You can substitute ham for the sausage: simply simmer a ham bone in with the beans and onions until the bone releases from the meat (2 hours or so). If you include the potatoes at this step, don't roast them first. Reduce chicken stock and bullion if you use a ham bone, because you will need to add water periodically while the ham cooks down, leaving you with a strong broth. You will need to skim a few times, as well. If you don't use a ham bone, and substitute sliced ham, make certain it's a whole-ham product (such as Ozark Pride brand), or you won't get the flavor the beans need. If you choose the sausage, but don't have a wire rack/sheet pan for roasting, place your medallions on paper towels or a paper plate, cover with paper towels, and microwave 4-5 minutes, or until slices are almost burned. You can also just use the sausage straight from the package, but I find the fat that builds up in the soup to be unappetizing, so I prefer to render it out first. However you choose to make it, I hope you enjoy it as much as my family does.