Sunday, December 19, 2010

Green Bean Soup


2 lbs green beans, washed and cut in 1 inch pieces
1 cup of fresh beans (not dry beans) - optional
1 tomato
1 medium onion
1 small pepper seeded and quartered
2 sprigs parsley leaves
2 tbs vegetable oil
4 garlic cloves
1 tbs flour
1 tsp (sweet) paprika
3 tbs tomato paste
1 cup sour cream
salt to taste
black pepper to taste

Bring water to a boil. Add beans, green pepper, tomatoes, parsley sprigs, garlic cloves and whole onion. Season with salt and black pepper. Boil for 20 minutes, or until the beans are tender.
When the beans are almost done, make the roux.
In a bowl, mix tomato paste with flour, paprika and oil, until smooth. Add 1 cup of sour cream and 1 cup 1 cup of hot soup stock from pot stirring slowly to avoid lumps. Add all back to pot and stir. Bring to a rolling boil.
Take out the onion, tomato, pepper, parsley sprigs and garlic cloves.
Turn off heat. Add chopped parsley and a couple tablespoon of vinegar. Adjust seasonings to suit your taste.
Serve with a dollop of sour cream and a slice of fresh bread.

Note: There are a lot of versions for this soup. This one is my favorite because it’s very simple and quick. You can make the roux first and than add water and vegetables. You can also make this soup with smoked ham pieces, carrots or other vegetables and/or without the roux.

Tags: green bean soup recipe, romanian green bean soup recipe, supa de fasole verde recipe, zoldbab leves recipe, quick soup recipe

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