When I was growing up, my father did a lot of the cooking. My mother did too, but a lot of it was done by Dad. A favourite meal on rainy days was soup and bread (with butter, of course!)
There’s so much wonderful produce that’s available right now in Manitoba–fresh vegetables, fresh fruit, yumm! I purchased a lot of goodies from a wonderful greenhouse in Headingley a couple of weeks ago, and this tempted me to hope for a rainy summer day to make soup soon.
We’ve been having wonderful summer weather, with a lot of warm summer days. So hoping for a rainy day was good for the farmers as well as for my craving for a soup and bread meal! My wish was granted, and soon I was chopping up some veggies for one of my favourite soups I grew up on: “green bean soup”.
The recipe is one that’s so easy (any soup is easy, really!), and it’s definitely a comfort food.
Green Bean Soup
Cut up equal amounts of: potatoes, carrots, green beans, yellow beans
Throw in pot with some ham or sausage (anything that’s salty pork, to add flavour and protein). The salt in the meat will add flavour to the soup (I never add salt to my soups, always do it through the other ingredients.)
Spices for this soup include ground black pepper and summer savory. It’s preferable to have fresh summer savory, or at least dried savory leaves, rather than the ground dried summer savory. It just adds better flavour.
Soup is done when vegetables are soft and meat is cooked.
This soup–any soup–is better on the second day since it allows the flavours to combine longer and the potatoes turn the broth into a more creamy than clear broth.
This goes so well with some French bread or a baguette and soft butter. Mmmm!