top of page

Cream of String Bean Soup

Updated: Mar 8, 2022

(by Sheila Bellen)


1 T. vegetable oil

1 large onion, chopped

1 lb. string beans, ends trimmed and cut into pieces

2 c. vegetable broth

1 T. paprika

1/2 c. sour cream

1/2 c. milk

1 T. cornstarch


Heat oil in a pot, and sauté onion.

Add green beans and vegetable broth.

Cover pot, and bring to a boil.

Add paprika, reduce heat, and simmer about 30 minutes until beans are tender.

In a small bowl, whisk together sour cream, milk, and cornstarch.

Add to pot, mixing well.

Bring soup back to boil and cook for 2 minutes, stirring, until thickened.


(Read The Distraction, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 
Baked Alaska

(by Connie Meyer) For the brownies: 2/3 c. butter 4 oz. Baker’s unsweetened chocolate 1 1/3 c. all-purpose flour 1 t. baking powder 1/2 t. salt 4 eggs 2 c. white sugar 2 t. vanilla For the meringue:

 
 
 
French Toast with American Cheese

(by Christie Chapman) sliced bread (sandwich kind is fine) 1 egg whole milk salt American cheese slices (“singles” in Kraft parlance) butter or margarine, enough to grease a frying pan maple syrup opt

 
 
 

Comments

bottom of page