This Green Bean-Potato-Garlic Soup is an invention as the result of coming home from the Church fellowship dinner with about a pound of cooked organic Green Beans (the really long ones that you get in the freezer at Costco, if you're lucky-- *Family Tradition* Brand). The beans had already been frozen and thawed, I didn't want to risk illness by going through the process again. And I confess, I'm hooked on green beans.
Before cooking this soup, assemble, measure out and prep:
~Garlic Cloves, slivered or minced (quantity up to you)
~1 pound Green Beans, bite size pieces
~4 medium large Potatoes, peeled and diced
~1/4 tsp. Marjoram powder (or other desired herb)
~Filtered Water, to cover
~1 C. Almond Milk (unsweetened) (You can make your own!)
~Salt and Pepper to taste
~Daiya Shreds for garnish (optional) (or other vegan cheese, or not)
- Add all ingredients above (except the Almond Milk, Salt and Pepper and Daiya Shreds) to a large pot and bring the water to a boil. Immediately turn the burner to low, put lid on pot, and let the veggies simmer until the potatoes are tender (beans too, if you are cooking from scratch, and not cooking leftovers).
- When the potatoes are suitably tender, add the almond milk and gently heat through (do not boil).
- Spoon into soup plates, and let individuals add salt, pepper, daiya shreds to suit.
- Serves about 4 to 6.
Yummy Vegan Potato-Leek Soup