If you’re craving something light, buttery, and full of vegetables, stir up this easy green bean soup!
It’s like the temperature drops 5 degrees and just like that, I step out of the garden and into the kitchen, again. Before I step out of the garden I grab a bucket of green beans, an onion, a couple of carrots and head in to make some green bean soup.
I have found that making soups are a great way to get our kiddos the veggies we want them to have. Chopping them up in small sizes also is one of my tricks. It’s much easier and less frustrating for them to keep the veggies on their spoons when they are a bit sized.
After a big garden season, I love to chop up all of our leftover green beans, onions, carrots, tomatoes, peppers, squash and pumpkin and freeze them up for wintertime. This is a quick and easy way to make the fresh garden season veggies last all winter.
1. Wash green beans, taking off the ends and cut up into 1/2″ sized pieces. Cut enough to fill 2 cups of beans.
2. Chop up 1 small onion, 2 carrots and a couple of stalks of celery.
3. Toss all of the above into a big pot or a dutch oven with 6-8 cups of water. Add salt, pepper and a couple of tablespoons of butter. This is what we use.
4. Add the secret ingredients 😉 3-4 tablespoons of Watkins Chicken Soup Base and 1 can of evaporated milk.
5. Bring all of this to a boil and simmer for 15-20 min. Serve with soda crackers and butter OR an amazing Spanish Bocadillo!
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