Print This Recipe Courtesy of Greenbeansnmore.com [FONT=Arial, Helvetica, sans-serif]
Cream of Green Bean Soup
[/FONT][FONT=Arial, Helvetica, sans-serif]1/2 cup butter or margarine[/FONT][FONT=Arial, Helvetica, sans-serif]
6 cups fresh or frozen green beans, cut into short pieces
1/4 cup finely chopped onion
1/4 cup all purpose flour
2 teaspoons salt
1/4 teaspoon pepper
3 1/2 cups milk
3 cups water
1 cup chicken stock
12 ounces canned corn beef, diced
Sour cream or Cheddar cheese for garnish[/FONT]
[FONT=Arial, Helvetica, sans-serif]Melt butter in large saucepan. Add beans and onions. Sauté until onion is clear.
Stir in flour, salt and pepper. Add milk, water and chicken broth. Stir and cook until thickened.
Crumble corned beef into bean-milk mixture. Simmer until beans are cooked. Serve with dollop of sour cream or grated Cheddar cheese.[/FONT]
[FONT=Arial, Helvetica, sans-serif]Makes about 10 cups.[/FONT]
Cream of Green Bean Soup
[/FONT][FONT=Arial, Helvetica, sans-serif]1/2 cup butter or margarine[/FONT][FONT=Arial, Helvetica, sans-serif]
6 cups fresh or frozen green beans, cut into short pieces
1/4 cup finely chopped onion
1/4 cup all purpose flour
2 teaspoons salt
1/4 teaspoon pepper
3 1/2 cups milk
3 cups water
1 cup chicken stock
12 ounces canned corn beef, diced
Sour cream or Cheddar cheese for garnish[/FONT]
[FONT=Arial, Helvetica, sans-serif]Melt butter in large saucepan. Add beans and onions. Sauté until onion is clear.
Stir in flour, salt and pepper. Add milk, water and chicken broth. Stir and cook until thickened.
Crumble corned beef into bean-milk mixture. Simmer until beans are cooked. Serve with dollop of sour cream or grated Cheddar cheese.[/FONT]
[FONT=Arial, Helvetica, sans-serif]Makes about 10 cups.[/FONT]