Hungarian Garden Fresh String Green Bean Soup with Spoon Noodles

This is a tried and true homemade Hungarian Green Bean Soup recipe made from fresh string beans and served with spoon noodles. I've only made this summer soup from green beans, but imagine it would taste just as delicious with yellow wax beans.

Early in the morning one day last week I stopped at a local farm stand to pick up some fresh blueberries for the grandchildren on the way to my daughter's new home in Petticoat Junction as we were going to go on a camping trip.

As I surveyed all the freshly picked veggies that were on display I had in mind to make the recipe for fried green beans casserole that I make using French's Onion Rings. Then I remembered the Hungarian Green Bean Soup recipe that I hadn't made it in quite some time, and thought I'd introduce it to my charming son-in-law.

This summer I'm trying the soup recipe with these magnificent Long Beans or sometimes called Pole Beans from our local farm stand,  "Big Mouse Farm"

This is an easy recipe for a light supper on a summer night - serve with croutons or French bread and a salad. This summer soup recipe is also a great way to get the kids or grandkids to eat their vegetables!

Hungarian Green Bean Soup Recipe

This original Hungarian String Bean Soup recipe was given to me by my next-door neighbor. She and I both had joined the Junior Woman's Club in town when we were young moms and worked together on the fundraising committee publish a local cookbook of favorite recipes from the Club's members.

Check out my other vegetable soup recipes, many are Mediterranean Diet friendly - 

Butternut Squash Soup

Fire Roasted Red Pepper Soup
Kapusta Soup (Polish Cabbage)
Sweet Potato Soup
Garden Vegetable Goulash Soup

Easy clean up with my crochet Handmade Kitchen Dish Cloths from Moomettes Crochet Shop !

Green Bean String Bean Soup Recipe

*Soup*
3 c. green beans (preferably fresh)
1 Tbl. shortening (butter, EVOO, your choice, but use more EVOO if that's your preference)
2-3 Tbl. flour (I used King Arthur White Whole Wheat Flour)
1 Tbl. parsley, chopped
salt and pepper, Paprika, to taste

*Spoon Noodles*
1 egg
salt
flour (I used King Arthur White Whole Wheat Flour, but you can use white flour also)

Cut beans into one-half inch pieces
Boil in 1-1/2 quarters water and 1/2 tsp. salt for one-half hour (Use a 3 quarter pot or larger)
Melt 1 Tbl. shortening in a small skillet
Add about 2-3 Tbl. flour, 1 Tbl. chopped parsley and a few shakes of pepper (This makes a mixture called a "Roux")
This should make a mixture slightly thicker than gravy.
Pour about one cup or so of the bean liquid into the skillet, stirring constantly.
Pour that mixture back into the rest of the bean liquid.
This makes the soup, but the complete recipe calls for the homemade "Spoon Noodles."

*Noodles:*
Mix 1 egg, dash of salt and flour (enough for a slightly stiff batter.)
Using the edge of a soup or tablespoon, form long slender noodles and drop into the soup which has been brought to a boil.
Boil 10 minutes and lower to simmer until ready to serve.

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Fire Roasted Red Pepper Soup Recipe | Tomato Soup

A satisfying simple meal for any season is to have a big pot of soup simmering on the back burner.  If you like roasted red peppers and or tomato soup, this Fire Roasted Pepper Soup will knock your socks off.

Roasted Red Pepper and Tomato Soup

A few years ago I took an adult-education culinary course at our local high school with one of my sister-in-laws.  We learned how  to roast peppers in the oven.  It's really easy!

Since I started on the Mediterranean Diet, this soup is certainly going to become a staple!

One of the culinary tips I learned was to place the roasted sweet peppers into a brown paper bag or sack for about 15 minutes to let them rest.  The skins will be very easy to peel off. You can make roasted garlic the same way.

I have another sister-in-law who enjoys roasting vegetables on her gas grill all year long.

Some of my favorite fall and snow day winter soups to make are split pea soup with ham and vegetable beef barley soup.

Try substituting some grated Asiago cheese in place of the Parmesan cheese, and add some carrots and celery to this easy soup recipe if you'd like.

This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch / time crunch.

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Check out some other yummy soup recipes!

Cabbage Kielbasa Sauerkraut Soup (Kapusta  Kapusniak Soup)

Golumpki Soup - Stuffed Cabbage Soup
Crockpot Potato Soup and Leek

Crockpot Sweet Potato Soup

Crockpot Spit Pea and Ham Soup

Fire Roasted Red Pepper and Tomato Soup

1.5 lbs of Red Peppers
l lb Fresh Tomatoes
1 large Onion
4 cloves Garlic
1 tablespoon Tomato paste
1 1/2 quarts Chicken stock
1 teaspoon Fresh Basil
1 pinch of thyme and 1 pinch of oregano
1/2 cup of grated Parmesan Cheese
1 Tablespoon Extra Virgin Olive oil EEVO
Salt and Pepper

Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil.
Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast.
Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.
In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom.
Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold.
If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings regardless of how you serve them right before you serve yourself and or guest.
You may also add heavy cream and a pinch of sugar for extra flavor if you don't mind the calories.

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Source: Chef Shelley Pogue

Split Pea Soup with Ham | Hearty Soup Recipe

Here's my favorite Split Pea Soup with Ham recipe that I like to make once the snow starts to fly here in Connecticut. This hearty soup recipe is terrific as a quick lunch or served as a meal.

My Nana was French Canadian and always had a pot of pea soup cooking on the back burner when I went to visit. Most people think to make a green pea soup, however the French Canadians like to make their homemade soups using yellow split peas.

Nothing warms the belly on a chilly day like a bowl of old fashion Pea Soup!

When I want comfort food I think of my Nana's Pea Soup.  My Nana made it the old fashion French Canadian way, using a ham bone.  This is a great soup to use up leftover Easter ham, or a Sunday Dinner Ham or Ham Shoulder Bone for extra flavor.

Oftentimes you can find ham bones with enough meat on them at Honey Baked Hams.  

Since Nana never wrote any of her recipes down and cooked by adding a touch of this, and a tad of that, I've adapted this favorite Yankee recipe. Instead of the parsnips, I've added some par-boiled potatoes and turned it into a combination pea soup and easy potato soup.

Easy kitchen clean up with Handmade Dish Cloths from Moomettes Shops !

Serve this bowl of fresh soup with a slice of homemade dill bread to warm your family on a cold winter's night!

My Nana's French Canadian Split Pea Soup Recipe

1 pound green split peas
3 quarts water
1 meaty ham bone (or 1 pound ham steak, diced)
2 medium onions, sliced
1 clove garlic
parsley and thyme, 1 sprig each
2 teaspoons salt
peppercorns
bay leaf
1 carrot, sliced
1 parsnip, sliced
1 rib celery, sliced
1 cup white wine

Soak the split peas overnight and drain. (If you are in a hurry, the peas may be cooked in a pressure cooker in 2 cups of water for 10 minutes.)

Put the peas in a large pot with the water, the ham bone, and all other ingredients except the carrot, parsnip, celery, and white wine. Simmer on the back of the stove for 2 hours or so, stirring occasionally.

Remove the bone, cut off the meat and return meat to soup.

Add remaining ingredients and simmer for 15 minutes, or until the vegetables are done.
Sprinkle a pinch of mace atop each serving, and serve with common crackers, saltines, or baking powder biscuits.

If someone will give you a ham bone, return the favor with a pot of split pea soup!

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© Frugal New England Kitchen 

Ratatouille Recipe | Eggplant Veggie Stew

Enjoy trying this summer Ratatouille recipe made with eggplant, zucchini, tomatoes, peppers, onions and fresh garden veggies! It's a great meatless crockpot recipe. It's very Mediterranean Diet Friendly.

Crockpot Eggplant Ratatouille

Your annual summer Cookout or BBQ is quickly approaching. Whether you’re expecting vegetarian guests, you’ve newly transitioned to vegetarianism yourself, or you’d just like to incorporate more meatless recipes to give some variety to your cookout menu, there are all kind of ways to prepare meatless options with healthy veggies.

Before beginning, remember that most vegetarian foods are more fragile than meat, and do not contain as much fat. Therefore, clean and well-lubricated grill is essential to successfully grilling vegetables. It’d be a shame for those beautifully grilled peppers to stick to the grill!

Traditionally, vegetables have been considered a side dish in most meals, but at a cookout they can take center stage as the entrée. Almost any kind of vegetable is great for grilling. Complement your meal by serving them over pasta, rice or polenta. You can also make them into extraordinary sandwiches with a soy-based cheese and some freshly baked rolls or bread. Cut the vegetables lengthwise into thin slices in the case of zucchini and eggplant, or into thick rings, in the case of onions, tomatoes and peppers. If you'd rather have your veggies in handy bite-size pieces for serving with pasta and the like, try using a stainless steel vegetable basket for the Weber grill with small holes that keep the veggies from falling through the grill and being lost. And probably the easiest way to grill vegetables on the grill is shish-ka-bob style!

Don’t forget to balance out those grilled vegetables with some fresh fruit salads, perfectly chilled and juicy. Watermelon, strawberries, grapes, and citrus fruits all complement one another well in a delightful fruit salad prepared with non-dairy whipped cream.  Also use fruits to experiment with some fun smoothies and slushies for the kids – they’re fun and better for them than sugary sodas.

Here's my favorite family recipe that my sister-in-law gave me some 30 years ago for Ratatouille. While we don't have a vegetable garden, our neighbors share their plentiful harvest bounty of the summer with us.

I find this to be a very versatile ratatouille recipe and use it as a side dish at dinner, or you can add pasta and and make it into an easy and quick chicken cacciatore meal. You can also make it in a slow cooker or crockpot.

Easy clean up with my Handmade Kitchen Dish Cloths from Moomettes Crochet Shop !

Ratatouille Recipe

Ratatouille (pronounced /ˌrætəˈtuːiː/ rat-ə-too-ee; French: [ʁatatuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise. (Wikipedia)

3 onions
1 eggplant, peeled
3 or 4 green and yellow zucchini squash
3 or 4 cloves of garlic
1 can tomatoes, drained (or use several fresh)
1 tsp dill
1 tsp oregano

1 tsp basil

Saute onions and garlic in oil until tender.
Add peppers, zucchini, eggplant and tomatoes (chopped in chunks).
Simmer for about 1 hour. Makes own juice.

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Sauteed Green Beans Casserole | String Beans | Vegetable Side Dish Recipe

Pretty soon in New England this summer our gardens will be putting forth a bountiful harvest of fresh green beans. This is a favorite recipe for Sauteed Green Beans Casserole using  French Onions.

If you don't plant a vegetable garden, stop by your local farm stand for some fresh string beans. My family also enjoys my recipe for Hungarian Green Bean Soup with Spoon Noodles.

French Onion Green Bean Casserole

This is a quick and easy veggie side dish that you can make in a skillet saute pan and a good way to get the kids or grandchildren to eat their vegetables! This green bean casserole is Mediterranean Diet friendly! 

Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet !

Vegetable Side Dish

1 or 2 lbs. fresh green beans, rinsed and cut into 1 inch pieces
1-2 cubes fresh garlic, diced fine
2-3 Tbl. EVOO Olive Oil
1 cup French Onion Rings
Italian seasoning mix, to taste
Oregano, to taste
salt and pepper, to taste

In a large saute pan, saute garlic and green beans in olive oil until fairly soft and light brown

Season with salt, pepper, oregano and Italian seasoning mix

Just prior to serving, mix in French Onion Rings, if desired, or crouton of your choice
Add crisp bacon bits to this casserole dish if desired

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© Frugal New England Kitchen