Soup
Description
This comforting International-style soup transforms simple string beans into a luxurious, velvety bowl of warmth. By simmering fresh or canned beans with aromatic vegetables like onions, carrots, and celery, you build a deep, savory base that is both nourishing and satisfying. The dish is finished with a touch of cream or butter to enhance the natural sweetness of the beans, resulting in a smooth, rich texture that is perfect for chilly evenings. It is an excellent vegetarian option that pairs beautifully with crusty bread or a simple green salad. Simple to make with pantry staples, this recipe offers a sophisticated yet home-style flavor profile that appeals to both children and adults. Ideal for meal prep, it reheats beautifully and can be enjoyed as a light lunch or a hearty starter before a main course.Ingredients
Directions
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Wash the string beans thoroughly in cold water.
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Trim the stem and blossom ends from the beans; remove any strings if present.
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Cut the beans into inch-long pieces or leave them whole, depending on preference.
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Place the prepared beans in a kettle or large pot.
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Cover the beans with boiling water, adding 1 teaspoon of salt per quart of water.
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Cover the kettle and cook until the beans are tender and can be easily pierced with a fork, approximately 30 to 60 minutes depending on age.
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Drain the beans, reserving the cooking liquid for stock or sauce if desired.
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Blend or mash the cooked beans to create a soup base, adding reserved liquid or broth to reach desired consistency.
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Season to taste and serve warm.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 13547.8kcal
- % Daily Value *
- Total Fat 1530.3g2355%
- Saturated Fat 953.5g4768%
- Cholesterol 4035.5mg1346%
- Sodium 9076.0mg379%
- Total Carbohydrate 122.7g41%
- Dietary Fiber 27.3g110%
- Sugars 96.7g
- Protein 78.4g157%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Selection: Choose beans that are crisp, tender, and snap when bent. Avoid those with rusty-looking spots or blemishes, as these indicate age or poor storage.
Storage: If not cooking immediately, store beans in a cool, damp place to prevent them from becoming limp. If they wilt, freshen them by soaking in cold water for a short time before cooking.
Preparation Tip: When cutting beans, place them in an orderly heap on a cutting board and cut a handful at a time by drawing a sharp knife across them. Remove any imperfect portions before cutting.
Cooking Variation: String beans can be served with a sauce, or simply drained and served with butter. For a soup, blending the cooked beans creates a smooth texture.
Liquid Use: The water used for boiling beans contains nutrients and flavor; save it to make a sauce or add to soup stock for extra depth.
