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.

Like my Recipes?  Buy me a Bag of Flour

© Frugal New England Kitchen 

Crockpot | Hearty Hamburger Vegetable Barley Soup | Slow Cooker Recipe

It can get mighty cold here in Connecticut in winter and we’ve certainly had our share of extreme snowfall!  I’ve been giving my crockpot a good workout and treating my family to some delicious new meals, soups and chowders. Like this Crockpot Hamburger Barley Soup - with ground beef, or chicken or turkey.

Crockpot Soup

My daughters learned to enjoy homemade soup as my Yankee Grandmom would always make a big batch and send us home with some after a visit.  This recipe for Hearty Hamburger Vegetable Barley Soup made in the slow cooker has turned into one of my family favorites.

Chock full of meat, mixed vegetables of green beans, carrots, corn, peas and lima beans - you can add barley or pasta to make it a hearty minestrone and add body.  Use your favorite ground beef, ground turkey or ground chicken as the base.

If you don't have one or need a new one, here are some wonderful crockpots to help you get started.

The addition of grains to your meals makes this Vegetable Soup Mediterranean Diet friendly!.  Choose Barley, Bulgar, Farro, or Lentils as your favorite grain of choice.

Make up a batch of this yummy minestrone and take a container to your Mom, Grandmom, family friend or neighbor who’s a shut-in.  Send the kids back to college with a savory soup that’s homemade!

While the soup is in the slow cooker, fire up the breadmaker with your favorite bread recipe!  You'll have a complete balanced meal with meat and vegetables.

Easy clean-up with my crochet handmade Cotton Dish Cloths from my Moomettes Crochet shop!

Serve along with some of my favorite homemade bread recipes
Dill Bread

Easy Sourdough Bread (great for bread bowls)

Other favorite homemade soup recipes
Spaghetti and Meatball soup (Italian Wedding Soup)
Fire Roasted Red Pepper Soup

Garden Vegetable Soup

Butternut Squash Soup

Hamburger Vegetable Barley Soup

1 lb. Lean ground beef ( or ground turkey or ground chicken )
2 c. frozen mixed vegetables
1 c. sliced celery
1 package (1 ounce) dry onion soup mix
1 package (1 ounce) Italian salad dressing mix
¼ tsp. Salt (or to taste)
¼ tsp. Black pepper (or to taste)
3 c. boiling water
1 can (about 14 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbl. Soy sauce
2 c. Barley, cooked
¼ c. grated Parmesan cheese
2 tbl. Chopped fresh parsley
Elbow or Ditalini pasta noodles (if desired)

Brown ground beef in large skillet 6 to 8 minutes over medium-high heat, stirring to break up the meat. Drain fat.
Place vegetables in crockpot or slow cooker. Top with beef, soup mix, salad dressing mix, salt and pepper. Add water, tomatoes with juice, tomato sauce and soy sauce, mixing well. Cover, cook on LOW 6 to 8 hours.
Stir in cooked Barley and Grated Parmesan cheese. Cover; cook on HIGH 15 to 30 minutes or until heated through. Can also be made on stove top.

Sprinkle with parsley just before serving.
Freeze any leftovers 

Like my Recipes?  Buy me a Bag of Flour

© Frugal New England Kitchen 

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.

Easy clean-up with Handmade Kitchen Dish Cloths from Moomettes Crochet Shops !

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.

Like my Recipes?  Buy me a Bag of Flour

© Frugal New England Kitchen 

Source: Chef Shelley Pogue

Vegetable Garden Goulash Soup

Make several batches of this easy Garden Vegetable Goulash Soup recipe from fresh veggies such as green zucchini, yellow summer squash and corn.

My Nana would even add a few beef shanks and then cut up the meat (for those who prefer some beef in their soup)

U.S. Dietary Guidelines recommend that adults and children alike should eat from 5 to 13 servings of fruits and veggies a day, each serving being at least 1/2 cup.

It's a great soup recipe for anyone trying to add extra veggies if you're on a low carb diet or trying to limit your intake of meat, such as the Mediterranean Diet Way of Eating MDWOE

Store this vegetarian Goulash Soup in freezer containers so you can enjoy when the harvest is over and the leaves start to turn in Autumn.

Other hearty vegetable soup recipes here
Fresh String Bean Soup
Butternut Squash Soup
Traditional Kapusta Soup (Cabbage)
Vegetable Barley Soup

Simple Vegetarian Vegetable Goulash Soup Recipe

This is a hearty, thick vegetarian soup that uses up the veggies the neighbors drop off at the end of the Summer.

Make Goulash Soup a meal and serve with fresh baguette bread and your favorite wine or beverage.

Easy clean up with these handmade dish cloths from Moomettes Crochet Shop !

Vegetable Goulash Soup

2 Green Zucchini, diced
2 Yellow Summer Squash, diced
1 can Corn, or remove kernals from fresh corn on the cob
2 small Broccoli florets, diced
1 small Onion, chopped
1 Green pepper, diced
1 tsp. Garlic, or 4 cloves minced
1/2 pkg. bacon, friend and cut small
3 c. chicken broth
3 c. tomato juice
1 small can Del Monte stewed or diced tomatoes
1 small can green beans, or fresh green beans
1 small can yellow beans, or fresh beans
salt and pepper to taste

Place all the above in a large soup pot and simmer 2 hours.

Like my Recipes?  Buy me a Bag of Flour

© Frugal New England Kitchen 

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!

Like my Recipes?  Buy me a Bag of Flour

© Frugal New England Kitchen