Green Bean Soup

Recipe View 25 mins In a large pot or Dutch oven, combine the green beans, minced garlic, chopped parsley, and salt. Add enough water to cover the beans by about an inch. Bring to a boil over medium-high heat, then reduce heat and simmer until the green beans are tender, about 20-25 minutes.

Recipe View 5 mins While the beans are simmering, prepare the bacon. In a skillet, fry the bacon over medium heat until crisp. Remove the bacon and set aside on a paper towel-lined plate, reserving the bacon grease in the skillet.

Recipe View 7 mins Add the chopped onion to the skillet with the bacon grease and cook over medium heat until softened and translucent, about 5-7 minutes. Stir in the flour and cook, stirring constantly, until the mixture is smooth and lightly browned, about 2-3 minutes. This creates a roux.

Recipe View 3 mins Gradually whisk in about 1 cup of the cooking liquid from the green beans into the roux, stirring constantly to prevent lumps. Cook until the sauce has thickened slightly, about 2-3 minutes.

Recipe View 3 mins Pour the thickened sauce into the pot with the green beans and bring to a gentle boil. Reduce the heat and simmer for another 5 minutes to allow the flavors to meld.

Recipe View 5 mins Crumble the crisp bacon and stir it into the soup. Stir in the sour cream and vinegar. Heat through gently, but do not boil after adding the sour cream, as it may curdle. Adjust seasoning with salt to taste.

Recipe View 0 mins Serve hot. Garnish with additional chopped parsley, if desired.