Green Bean And Potato Soup Recipe

Summary

CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Celery stalks5 , sliced
 Green onions1 Bunch (100 gm), chopped
 Flour2 Tablespoon
 Water2 Quart
 Powdered milk3⁄4 Cup (12 tbs)
 Potatoes3 Medium
 Chopped parsley1⁄2 Cup (8 tbs)
 Dried dill weed1 Tablespoon
 Sour cream1 1⁄2 Cup (24 tbs)
 Frozen french green beans10 Ounce (1 Package)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1855 Calories from Fat 841

% Daily Value*

Total Fat 96 g147.2%

Saturated Fat 56.1 g280.5%

Trans Fat 0 g

Cholesterol 272.5 mg

Sodium 1263.8 mg52.7%

Total Carbohydrates 206 g68.8%

Dietary Fiber 28.3 g113.3%

Sugars 65.8 g

Protein 56 g112.1%

Vitamin A 198.3% Vitamin C 321.4%

Calcium 175.1% Iron 94.7%

*Based on a 2000 Calorie diet

Directions

Saute the celery and green onions in the butter.
When the vegetables are not quite tender, add the flour, and stir in.
Add the water, and stir until blended.
Add the milk, and stir over medium heat until thickened.
Dice the potatoes, leaving the skins on.
Add to the pot along with some salt and pepper, parsley, and dill weed.
Simmer, stirring often, until the potatoes are tender, about 1/2 hour.
Twenty minutes before serving, stir in the sour cream and green beans.
Simmer for 20 minutes, and enjoy.
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