Green Bean Soup
By Yankee Magazine|Sep 05 2007|
Use fresh green beans, but don’t overcook them or they will lose their bright green color.
Yield
Serves 4-6
Ingredients
4 strips bacon
2 onions, peeled and chopped
1 clove garlic, minced
5 cups chicken stock
1 bay leaf
3 tablespoons vinegar or lemon juice (optional)
2 potatoes, peeled and chopped
1 pound green beans, cut into 1-inch pieces
Salt and pepper to taste
Instructions
Fry bacon in soup kettle until crisp. Remove, drain, and set aside. Saute onions and garlic in remaining fat until soft. Add stock, bay leaf, vinegar, and potatoes; bring to a boil, reduce heat, and simmer, partially covered, 15 minutes. Add beans and simmer 10 minutes longer or until beans are tender. Season with salt and pepper. Remove bay leaf. Garnish with reserved bacon, crumbled.
