Green Bean Soup
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- 1 pkg
- polish or smoked sausage 16 oz.
- 4 can(s)
- green beans, your favorite style
- 2 large
- potatoes, peeled & cubed
- 1 small
- onion, diced
- 4-6 c
- chicken broth, depending on how
- 1 Tbsp
- chicken flavored bullion powder (knorr brand rocks!)
- 1 tsp
- fresh cracked black pepper
- 1/4 c
- instant mashed potato flakes
You can substitute ham for the sausage: simply simmer a ham bone in with the beans and onions until the bone releases from the meat (2 hours or so). If you include the potatoes at this step, don’t roast them first. Reduce chicken stock and bullion if you use a ham bone, because you will need to add water periodically while the ham cooks down, leaving you with a strong broth. You will need to skim a few times, as well.
If you don’t use a ham bone, and substitute sliced ham, make certain it’s a whole-ham product (such as Ozark Pride brand), or you won’t get the flavor the beans need.
If you choose the sausage, but don’t have a wire rack/sheet pan for roasting, place your medallions on paper towels or a paper plate, cover with paper towels, and microwave 4-5 minutes, or until slices are almost burned. You can also just use the sausage straight from the package, but I find the fat that builds up in the soup to be unappetizing, so I prefer to render it out first.
However you choose to make it, I hope you enjoy it as much as my family does.