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Grandma LaVerne's Green Bean Soup

My mom made this every year during green bean season...it is a family favorite. I made-it-over to make it a healthier dish. This is a very satisfying summer soup. The adjustments I made were eliminating ham, using grape seed oil to saute the veggies before making the soup, this is key to a rich flavor since there is no meat. I add Kale to everything because it is so good for you. Serve with a nice big salad and some fresh gluten free bread or regular bread if you don't have to watch the gluten. Makes 1/2 gallon. Can be canned or frozen. Cool first and do not add the yogurt if you are going to freeze or can, add that just before serving.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 6 servings
Calories:

Ingredients

  • 1 pound fresh organic green beans
  • 1 large organic yukon gold potato
  • 1 large organic carrot
  • 1 large vidalia sweet or walla walla sweet onion
  • 2 large garlic cloves
  • 2 Kale leaves
  • ¼ pound organic turkey bacon optional
  • 1 Tablespoon Grape seed oil
  • 1-2 Tablespoons organic butter or Earth Balance Butter Substitute
  • 1 teaspoon Better Than Boullion Vegetarian Vegetable Base Publix and Whole Foods Markets
  • ¼ teaspoon red pepper flakes or ground white pepper
  • Celtic Sea Salt to taste
  • 1-2 Tablespoons fresh summer savory or
  • 1 teaspoon dried thyme and 1dried parsley
  • Raw Apple Cider Vinegar and Hemp milk or raw cream OR
  • Plain Organic Yogurt...we use Erivan’s or Greek yogurt or homemade. To be vegan you can use almond or coconut plain yogurt. Do a taste test first to make sure you like it.

Instructions

  • Wash and snap beans into bite sized pieces (work but worth it!)
  • Cut carrot, potato, onion into bite sized chunks
  • Mince Garlic, remove stem and thin slice Kale.
  • In a large soup pot pour Grape seed oil and butter or earth balance
  • Add all cut up veggies and stir. Cook for about 3 minutes until onion is soft.
  • Add filtered water to the pot of veggies to cover veggies plus about 2 inches above veggies (about 4-6 cups of water).
  • Thin slice turkey bacon into bite sized pieces and add to pot. This is definitely optional, the soup is great without any meat. We did not add meat at our class and everyone LOVED the soup!
  • If using dried herbs, add them along with Better Thank Boullion, Celtic Sea Salt and Pepper. If using fresh herbs, just add everything but the herbs. Do not add fresh herbs until just before serving.
  • Cook for 20 minutes until potatoes and carrots are soft but not mushy.