The garden is overflowing with vegetables, which means our dinners have been filled with whatever we pick from the garden. Oh, how I love this time of year! There is so much fresh and wonderful food to be eaten and gathered! There really is something special and rewarding about preparing a dish that comes (mostly) from your homestead. It's a gift of your labor, a reward for your time and work from the land. It builds the relationship between the person and the Earth, bringing them closer as they recognize the beauty of living as one and the joys of depending on one another. It is a wonderful gift to be a part of this relationship.
Our green beans have been doing quite well, and I am hoping to can enough to last us throughout the winter. I definitely won't have enough for what I know we actually consume, unfortunately, and that means we'll have to make adjustments for next year when we decide how much we want to plant. I wanted to plant a second harvest, but because of the COVID situation, there aren't any seeds.
While I do want to do some canning, I also really enjoy green beans fresh from the garden. They are so much more flavorful when they are enjoyed fresh, and this creamy green bean soup is definitely a great way to enjoy them. Made with natural and delicious ingredients, this healthy soup is sure to delight your whole family!
Now, if you're someone who wants exact measurements, this is going to make you angry. I rarely use exact measurements....I like to be free in the kitchen and having to sit and measure just takes me too long and gets too many dishes dirty. My measurements below is exactly how I did it, and hopefully it can work out for you too!
Place the green beans and onions in a large pot and add just enough water so that the beans are submerged. Bring to a boil, then reduce heat and simmer until beans have softened.
Meanwhile, cook the bacon, cool, and crumble it. In a small bowl, combine 1/2 cup of flour and 1 cup of Greek yogurt, mixing well.
Stir the yogurt mixture into the green beans and water once the beans are softened. Add 2 cups of milk, and if the soup doesn't seem "runny" enough, add the third cup of milk. Stir while bringing the heat back up to a boil.
Once boiling, reduce heat to medium and prepare dumplings. In a small bowl, beat the two eggs together. Then, add 1 cup of flour (or more if needed) to create a thick dough. Drop the dough by spoonfuls into the boiling soup and continue cooking for 10 minutes or until dumplings have been cooked through and float to the top. Add bacon and seasonings to soup, stirring and mixing the ingredients together while the dumplings are cooking.
We served ours with these incredibly delicious sourdough crescent rolls- they were seriously so good that I think we each ate at least three...I used the leftover dough from my zucchini pie crust and formed the rolls by cutting the dough into strips, then tying it into a knot and tucking in the ends. When they came out of the oven, I slathered them in butter and we all dove in! They were excellent dipped into the soup!
How do you use up your green beans?
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