Green Bean Soup

5 lbs. fresh (or frozen) green beans, snapped
5 medium onions, chopped

5 medium potatoes, cubed
3 cans whole kernel corn, liquid reserved
1 can creamed corn
3 lbs. bacon, cut in pieces
5 t. salt
1 ¾ t. pepper
Fry bacon in large soup pot; remove when cooked and drain fat. Add liquid from corn and the snapped beans to pot along with enough water to cover. Simmer until beans are cooked but crisp. Add onions and simmer 15 to 20 minutes, then add potatoes. When potatoes are almost tender, add bacon and corn. Complete cooking and let rest for an hour or two (preferably overnight) to mingle flavors.

About mistysmedley

I'm 50-something years old, saved by Grace, have 3 daughters, 2 of whom are twins, and 2 grandsons. I like to take pictures, quilt, cross stitch, cook, camp, hike, and take my Jeep off road.
This entry was posted in Main Dishes, Recipes. Bookmark the permalink.

3 Responses to Green Bean Soup

  1. Misty says:

    I grew up with this soup and I love it. I think the fact that it has little seasoning only adds to this dish. It relies on the flavors of the vegetables.

  2. Patty says:

    I’ve made that pot of beans. Better if you leave out the corn 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s