When you think of soup, green beans aren’t the first veggie to come to mind. The other day, though, I had a bag of them in the fridge and was desperate for a nice creamy, comforting soup. Since things like green beans tend to languish in the veggie drawer if I’m not careful, I decided to turn them into soup. The decision was spurred on by the fact that I had very few other soup ingredients in the house.
The end result was surprisingly delicious and with the cheese sprinkled on top . . . I could have easily finished off the pot all on my own, but my 2.5 year old insisted on helping.
Garlic Green Bean Soup
4 cloves garlic
2 small onions, diced
1/4 c. margarine
1 Tblsp. dried oregano (not powdered)
3 c. chicken broth (use vegetable if you want a vegetarian dish)
1 lb. green beans
2 Tblsp. fresh Mexican cheese (you could substitute another white cheese)
Melt the butter in a pot and saute the onions until translucent. Add the garlic and saute for 1 min.
Pour in the chicken broth and add the beans and oregano. Bring the soup to a boil and then reduce the heat and simmer until the beans are tender, about 10-15 min.
Use your blender to liquify the soup. Pour it back into the pot and reheat.
Serve with a sprinkle of fresh cheese.
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