Yellow Bean And Potato Soup

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As a child I loved when my mother would make this soup.  Next to her chicken soup this was my favorite.  It is no secret that I love soup and could eat it everyday of the week.  The best soup recipes are the ones my mother use to make. I have a friend, Violet, she is a genius at making soup. Whether it be her recipe or one that someone else has given her. We are always exchanging recipes not only for soup but all kinds of things. Food dominates our conversations but it is a passion of ours so why not. I will from time to time share some of her recipes.

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Wash then chop an onion, potato and beans.

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In a stock pot add oil and a knob of butter.  Melt the butter and add

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The onion, which should be fried a bit.

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Add the beans and potato

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Oops, and don’t forget the garlic like I did.

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Next comes the salt

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Pepper giving it all a good stir. Also add bay leaves.

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Next I added 1.7 litres of boiling water so not to stop the cooking process.

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It will be bubbling so turn down the heat to a medium simmer.

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Cover with the lid being slightly open for about 30 minutes or until the veggies are tender.

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While vegetables are cooking, measure the sour cream into a measuring cup.

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Add the flour

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Give it a good stir

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Add the water

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And stir again until smooth.

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Pour the sour cream mixture into the stockpot.

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Stir until it starts to thicken and is hot.

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Ladle into bowls and serve.  You can if you like serve with egg noodles, rice or even dumplings.

Enjoy!

RECIPE

INGREDIENTS

1 Onion Chopped

1 Large Potato Chopped

2 cups Chopped Yellow Beans

1 Clove Grated Garlic

2 Bay Leaves

1/2 Teaspoon Paprika

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

4-5 Tablespoons Oil

2-3 Tablespoons Butter

1 cup Sour Cream

3 Heaping Tablespoons Flour

1/4-1/2 cup Water

PREPARATION INSTRUCTIONS

In a large stockpot add oil and butter over medium heat.  Make sure the butter is melted and the fats are nice and hot.  Add the onions fry until translucent then add the grated garlic, fry a few seconds.  Next add your chopped beans, potato, salt, pepper and paprika. Stir and fry for a few minutes.  Add the boiling water and stir everything together.  Cover, reduce heat and simmer for approximately 30 minutes or until the veggies are tender.

While all those things are cooking, mix together the sour cream, flour and water. Making sure that everything is well blended.

When the beans and potato are tender add the sour cream mixture and keep stirring until the soup has slightly thickened. Season with more salt and pepper if you like. Serve as is or with your choice of rice or pasta.

Enjoy!

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