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Patti's Green Bean Soup
- Brown one finely chopped onion
- 4 unpeeled cubed potatoes
- 4 cups of sliced green beans in a large soup pot.
- Mix in a little flour then add 6 - 8 cups of water.
- Add 4 cups of stewed tomatoes, a pinch of fresh basil, a tsp of crushed garlic and one cap of soya sauce.
- Spice with salt and pepper to taste.
- Simmer for 2 to 4 hours. Serve hot.
"Don't worry about leftovers...
You can freeze soup in an airtight container"
Try fresh green beans grilled for about 15 minutes on the bbq this summer. Brush with olive oil.
Beans are one of few plants that are best eaten when immature.
Store fresh picked beans in a cool place. For long term storage freeze or can the same day they are harvested for best results.
"Don't worry about leftovers...
You can freeze soup in an airtight container"
"I like to crumble some Sweet Basil over fresh green beans simmering in a tablespoon of hot oil just until they are done but a little crisp" - Michelle of Texas
GARDENS AROUND THE WORLD:
Making Soup from the Garden
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This month's feature recipe is Green Bean Soup 
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