Grandma wrote this recipe for me years ago. I like fresh from the garden raw string beans. This is my favorite way to eat them cooked and I make it often in the summer.
While I kept Grandma’s original recipe, I put my changes in parenthesis. When we make this, I often use more potatoes, sometimes as much as half potatoes and half string beans, though I prefer it closer to 1:4. This is good as a soup or with less liquid as a stew.
We often garnish with cheese and bacon with tortilla chips on the side.
Ingredients
- 2 1/2-3 pounds string beans
- 2-3 medium potatoes
- cilantro to taste
- garlic to taste
- 1 1/2 tsp chicken base bouillon
- 1 can cream of mushroom soup
- 1 onion
- 1 Tbl oil
Servings: servings
Instructions
- Wash and take off tails of string beans.
- Cut to 1 inch pieces
- Put in soup pot, cover with water.
- Cube potatoes and add to string beans.
- Add cilantro (rarely use) and garlic to taste.
- Add chicken base (or chicken broth) and cook until string beans and potatoes are soft.
- Use cream of mushroom soup to cream. (I prefer to make a roux.)
- Cook about 15 minutes longer.
- You can also use some instant potatoes to thicken slightly.
- Potatoes may cook down.
- Saute onion in oil and put onion in soup.
- (Season with salt and pepper to preference.)
- (Garnish with crisp bacon and shredded cheese if desired.)
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I made this for dinner tonight. It is very good. Dad said it was worth making again.