"If the Amish
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Green Bean Soup with Beef
| Bring the
beef stock to a boil in a 2½-quart saucepan, add the chopped beef,
potatoes, carrots, celery, beans, onion, thyme, and rosemary. Taste
before adding salt and pepper. If the beef stock is salty, less
seasoning will be needed. Simmer for 30 Minutes. Add the cream or
evaporated milk and heat through. Taste before serving. If necessary,
Note: You may use canned green beans. In this case, add the beans when
the soup has cooked for about 20 minutes.
cups very strong beef stock
1 cup chopped cooked beef
2 med. potatoes, diced
2 carrots, sliced thin
1 stalk celery, sliced thin
1½ c. green beans, cut into 1" pieces
1 small onion, chopped
1 t. chopped fresh or 1/4 t. dried thyme
1 sprig chopped fresh or 1/4 t. crumbled dried rosemary
1 t. salt
1/4 t. freshly ground black pepper
1 c. heavy cream or evaporated milk
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The recipe above appears in:
|Betty Groff's newly revised and illustrated
Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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