Soup with Ham and Green Beans

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Soup with Ham and Green Beans
  1. Cover green beans with water in a large pot. Add ham, bouillon, paprika, and cayenne. Bring to a boil over high heat; reduce heat to low and let simmer until beans are tender, about 30 minutes. Remove from heat and let cool, 20 to 30 minutes.

  2. Meanwhile, melt butter in a frying pan over medium heat. Add flour and cook until almost brown, 3 to 5 minutes. Stir in diced onion; cook until it begins to brown, 7 to 8 minutes. Reduce heat to medium-low; cook and stir dried onions in the mixture until they begin to lightly brown, 3 to 4 minutes, being careful as they burn easily. Add paprika and pepper. Pour in water and stir until mixture is smooth.

  3. Whip sour cream in a bowl and mix into flour mixture until smooth. Stir sour cream mixture into cooled green beans. Heat soup over medium heat until simmering; cook until heated through, about 5 minutes. Serve.

Cook’s Notes:

The first time I made the recipe, I used 2 pounds of green beans. I thought it was a bit much, and I wanted a little more broth. The second time I made it, I doubled the recipe and used 3 pounds of green beans, and it turned out exactly to my liking. Try it both ways.

First time, I used 1 1/2 pounds of ham, second time I used just a little diced deli ham; it was good both ways! You can cook a ham bone with the beans, if you have one, and can substitute kielbasa for the ham.

Make sure to stir sour cream mixture into cooled beans; if not cool enough, sour cream will curdle.
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