Recipe: Ham and Green Bean Soup and Green Bean and Potato Soup (using frozen green beans)

HAM AND GREEN BEAN SOUP
Makes about 1 gallon of soup, serving 8-10

4 cups chicken stock (or 4 cups water with 2 tbsp. granulated chicken bouillon)
1 1/2 cups diced onions
1 1/2 cups diced ham
2 cans (15 1/2 oz. each) cut green beans with juice (or two pkgs. 9 oz. each frozen green beans
4 cups cooled BAKED potatoes, cut into 1/2 inch cubes (about 4 potatoes)
2 tbsp. fresh minced parsley (or 1 tbsp. dried parsley)
1/2 tsp. each basil and seasoned salt
1/4 tsp. each thyme, onion salt, garlic powder, sage, pepper and celery salt
3 tbsp. butter or margarine
1/3 cup flour
2 cup milk

Cook chicken stock, onion, ham, green beans, potatoes, parsley and seasonings together in a large pot until vegetables are tender.

In a separate pan, melt butter and stir in flour to make a smooth, thick roux. Add roux to soup a little at a time while the soup is boiling, stirring constantly until the roux is completely dissolved. Turn down the stove heat to low and add milk, stirring constantly.

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GREEN BEAN AND POTATO SOUP
Serves 10-12

5 stalks celery, sliced thin
1 bunch scallions, sliced thin
1/4 cup butter or margarine
2 tbsp. flour
2 quarts water
3/4 cup powdered milk
3 medium-size raw potatoes, unpeeled and diced
Salt and pepper (to taste)
1/2 cup chopped fresh parsley
1/4 cup dried parsley
1 tbsp. dried dill weed
1 1/2 cups sour cream
1 (10 oz.) pkg. frozen French style green beans

Saute celery and onions in butter. When not quite tender add flour and water and stir until blended. Add milk and stir over medium heat until thickened.

Add diced potatoes with skins on, salt, pepper, parsley, and dill weed. Simmer stirring often until potatoes are tender, about 30 minutes.

Stir in sour cream and beans. Simmer 20 minutes.

Best not to freeze. Reheat carefully.