Monday, August 9, 2010

Green Bean Soup

5 lbs. fresh (or frozen) green beans, snapped
5 medium onions, chopped
5 medium potatoes, cubed
3 cans whole kernel corn, liquid reserved
1 can creamed corn
3 lbs. bacon, cut in pieces
5 t. salt
1 ¾ t. pepper

Fry bacon in large soup pot; remove when cooked and drain fat. Add liquid from corn and the snapped beans to pot along with enough water to cover. Simmer until beans are cooked but crisp. Add onions and simmer 15 to 20 minutes, then add potatoes. When potatoes are almost tender, add bacon and corn. Complete cooking and let rest for an hour or two (preferably overnight) to mingle flavors.

1 comment:

  1. I grew up with this soup and I love it. I think the fact that it has little seasoning only adds to this dish. It relies on the flavors of the vegetables.