Reviewed: Oct. 14, 2012

I read the other reviews and decided to make some changes to the recipe. I added potato and carrot and used yogurt instead of sour cream as I didn't have any sour cream. Like one of the other reviewers, I processed the soup and used some of the beans as a garnish. The flavor is great and I will definitely make this again.

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Reviewer:

kathym

Reviewed: Nov. 1, 2011

Never having had a green bean soup, I thought this recipe looked interesting. I cooked the green beans in 6 cups of ham stock I had made (chicken would probably work well too). I boiled separately one medium potato diced and one medium carrot diced and added them to the pot once the green beans were cooked. Additionally, I added some sauteed diced ham I had cooked with a medium onion. I had viewed some comparable recipes prior to making this and followed another recipe by adding 3 Tablespoons of sauerkraut with juice in place of vinegar. I found the blend of favors a bit different from the more traditional soups I have made. Slightly tangy from the kraut, but otherwise subtle flavors. I will make it again and serve with dark pumpernickel bread.

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Reviewer:

ClydesBonnie

Cooking Level: Expert

Reviewed: Oct. 11, 2011

This was a great soup that had lots of flavor! I did half the recipe and it made plenty for two large bowls for lunch. I do recommend to double the bacon and instead of water to use either vegetable broth or chicken broth and plenty of seasonings. For the garlic I just smashed it and added it in to get the flavor, then removed it at the end. I did not like the vinegar. To hide the vinegar taste, I added in some shredded cheddar cheese to melt. So next time I will just remember to leave out the vinegar completely for us. This would be great with chunks of potatoes in it as well. Nice, simple soup. Thanks for the recipe!

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Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: Jul. 28, 2010

We enjoyed this soup a lot. Instead of bacon, I used a ham bone and cooked everything (except the sour cream) in the slow cooker for 8 hours. It needs more than a pinch of salt. Try 1 1/2 tsp. at least. Came out fantastic.

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Reviewer:

mictlantecuhtli

Cooking Level: Expert

Home Town: Verona, Wisconsin, USA

Reviewed: Jul. 24, 2010

I loved this recipe! I followed others' advice by adding potatoes, extra bacon, and two chicken bouillion cubes. I decided to change the parsley to dill, and this seemed to add a nice flavour. I didn't see the need to add the vinegar, so I didn't... it seemed to turn out just fine without it. Definitely worth a try, if you don't mind modifying recipes to suit your own tastes!!!

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Reviewer:

jennifershrupka

Reviewed: Jul. 22, 2010

Had a bumper crop of mature green beans and made this soup...it was souper:) And my husband loved it; said it reminded him of soup his Grandma used to make.

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Reviewer:

noreen18

Reviewed: Apr. 13, 2009

Another option would be to cook a ham bone with the green beans, etc. for a few hours and add potatoes near the end of the cooking. I mash the potatoes a little to help thicken it. I also add vinegar and a little sugar to balance the tartness. I don't use sour cream. Recipe was handed down from my great-grandmother. This is definitely comfort food and a very inexpensive soup to make.

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Reviewer:

GOLDENS

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Feb. 22, 2009

I added more bacon, and a flower and milk mixture to thicken. Simmered for 2 hours. The beans were out of my garden. This is a super good soup and good for you plus easy to make. I will make another pot for the freezer. My wife loves it!

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Reviewer:

Perry

Reviewed: Nov. 21, 2008

This did not turn out thick at all when I made it. If I make it again I will increase the amount of flour I add. Despite being quite thin, the flavor was pleasant. Really different from standard American fare.

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