Frozen green beans, carrots, potatoes, and bell pepper make an easy hearty vegetable chowder thickened with sour cream and milk. If they are in season, do feel free to use fresh green beans in the soup.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 (9-ounce) package frozen French-style green beans
- 1 cup chopped carrot
- 1 cup chopped, peeled potato
- 1/2 cup chopped green bell pepper
- 1 teaspoon dried savory, crushed
- 1/4 teaspoon dried dillweed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups water
- 1 cup sour cream
- 1 Tablespoon all-purpose flour
- 2 cups milk
Preparation:
Partially thaw beans, chop, and set aside.
In a 3-quart saucepan, mix carrot, potato, green bell pepper, savory, dillweed, salt, and pepper. Stir in water. Bring to a boil, reduce heat and simmer 10 minutes. Add beans and cook 5 minutes more or until vegetables are tender.
Blend sour cream and flour together in a medium-sized bowl. Pour 1 cup of the hot vegetable mixture into the sour cream mixture and combine. Return to saucepan. Stir in milk and heat until slightly thickened, being careful not to boil the soup. Serve.
Yield: 4 servings
Recipe Source: Better Homes and Gardens Soups & Stews Cookbook (Meredith Corp.)
Reprinted with permission.
In a 3-quart saucepan, mix carrot, potato, green bell pepper, savory, dillweed, salt, and pepper. Stir in water. Bring to a boil, reduce heat and simmer 10 minutes. Add beans and cook 5 minutes more or until vegetables are tender.
Blend sour cream and flour together in a medium-sized bowl. Pour 1 cup of the hot vegetable mixture into the sour cream mixture and combine. Return to saucepan. Stir in milk and heat until slightly thickened, being careful not to boil the soup. Serve.
Yield: 4 servings
Recipe Source: Better Homes and Gardens Soups & Stews Cookbook (Meredith Corp.)
Reprinted with permission.
