Green Bean Green

Our Daily Green is in the process of switching computers in-between living green, so I'm just going to share a favorite recipe of mine that is light enough for our cooler evenings, meatless, and great use of green beans. This recipe is great for those "oops, they got too big" green beans.

Adapted from: Farm House Cookbook by Susan Herrmann Loomis

Green Bean and Potato Soup 

Image by HHHousman from Pixabay

• 1 1/2 lbs. of washed and potatoes (cut into 2-inch chunks) leave the skin on
• 1 tbl. coarse sea salt
• 6 cups water
• 1 lb. green beans, cut into 1-inch pieces
• 6 tbl. olive oil
• 6 large sliced garlic cloves (slicing releases more flavor than dicing)
• Salt and pepper to taste

Bring potatoes, salt and water in stockpot over medium-high heat. Cover and bring to a boil. Cook about 15 minutes until potatoes are soft. Add beans and cook for another 15 minutes or so until they lose their bright green color.

While the soup is cooking, in a small pan, saute the sliced garlic in olive oil, stirring constantly, until the garlic is a golden brown, about 8 minutes. Remove from heat and set aside.

When beans and potatoes are cooked, add garlic and oil to the soup. Serve immediately. You really need to try this soup because for as few ingredients as it has, it is deceptively delicious. I swear it has a meaty flavor but for the life of me cannot figure out why. Any guesses?

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That is all for this simple and quick recipe. I like to add a crusty loaf of bread or maybe some cut-up raw veggies. It's dinner tonight as we juggle a bunch of end-of-summer activities.

Also, I cannot say enough wonderful things about the cookbook I referenced up there. I've had it for nearly 20 years and it never fails to inspire me with new ways to enjoy the bounty of fresh produce. If you love cooking from the garden, you'll love this book!

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