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.
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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"
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.
Fire Roasted Red Pepper Soup
Kapusta Soup (Polish Cabbage)
Sweet Potato Soup
Garden Vegetable Goulash 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 !
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.
© Frugal New England Kitchen
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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© Frugal New England Kitchen
