How do you cook green bean soup?

Answer 1

green bean soup.........
1stly soak the green bean in water for a couple of hours.....then cook it (just water and green beans)......if u want it to be nicer....add some pandan leaves into it....and of course sugar for flavouring......

tip: cook it with slow cooker.....it will be faster........

Answer 2

Patti's Green Bean Soup

# Brown one finely chopped onion
# 4 unpeeled cubed potatoes
# 4 cups of sliced green beans in a large soup pot.
# Mix in a little flour then add 6 - 8 cups of water.
# Add 4 cups of stewed tomatoes, a pinch of fresh basil, a tsp of crushed garlic and one cap of soya sauce.
# Spice with salt and pepper to taste.
# Simmer for 2 to 4 hours. Serve hot.

Try fresh green beans grilled for about 15 minutes on the bbq this summer. Brush with olive oil.

Beans are one of few plants that are best eaten when immature.

Store fresh picked beans in a cool place. For long term storage freeze or can the same day they are harvested for best results.

Remember: "Don't worry about leftovers...
You can freeze soup in an airtight container"

Answer 3

Green Bean Soup

Brown one finely chopped onion
4 unpeeled cubed potatoes
4 cups of sliced green beans in a large soup pot.
Mix in a little flour then add 6 - 8 cups of water.
Add 4 cups of stewed tomatoes, a pinch of fresh basil, a tsp of crushed garlic and one cap of soya sauce.
Spice with salt and pepper to taste.
Simmer for 2 to 4 hours. Serve hot.

Don't worry about leftovers...
You can freeze soup in an airtight container

Answer 4

GREEN BEAN SOUP

2 smoked ham hocks (or picnic ham shank)
8 c. water
2 lbs. green beans (snapped)
2 celery stalks (chopped 1/2 inch)
1 onion (chunked)
1 tsp. salt
1/4 tsp. cayenne
3 tbsp. bacon grease (melted)
3 tbsp. flour

Pre-cook ham hocks or shank in the 8 cups water until tender (a pressure cooker may be used to cut cooking time). Remove most of the fat floating on top of stock. Set the hocks aside to cool.

Put remaining ingredients (except bacon grease and flour) into the stock. Bring to a boil, reduce heat, and simmer until vegetables are soft (about 30 minutes). Remove vegetables with a slotted spoon and place in a blender or food processor. Add 1/2 cup stock, puree vegetables and stir back into stock.

Mix the flour into the melted bacon grease to make a paste. Stir into the warm stock until smooth and thoroughly combined. Remove skin and fat from hocks and take meat from the bone. Dice meat, put into soup. Stirring constantly, bring soup to a boil. Reduce heat, cook about 1 minute or until thickened (if too thick, add small amount of water). Taste, adjust seasonings.

Answer 5

Put them in a pot with water, onions and ham hocks and boil the crap out of them

Answer 6

The Frisian way (Netherlands) :

http://www.jannekes.eu/frisian/frisian-peasoup.html

Enjoy!