top of page

Cream of String Bean Soup

(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

(by Marcella Cantatore) 5 large eggs, at room temperature 3/4 c. granulated white sugar 1 1/4 c. cake flour, sifted 1 t. vanilla extract 1 t. finely grated lemon zest (or 1/2 t. lemon extract), option

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

bottom of page