Can a green bean soup really cause a cowboy to say “Giddy Up?” You better believe it.
Straight up or pureed, this soup fuses the goodnesses of green beans, mushrooms, potatoes, and paprika bacon…yes paprika bacon. It’s that key ingredient that drives all the flavors home.
Of course every carnivore knows that bacon makes everything better, but only a few people know that paprika bacon can send a dish over the top.
So when your wondering what the heck do you do with those fresh green beans you’ve purchased or why on earth should you purchase green beans, remember this recipe. You’ll be happy you consumed a clean, fresh, and balanced form of gluttony.
- 1/2 lb of peppered bacon
- 2 tsp of smoked paprika
- 1 tsp of hot paprika
- 1 tsp of mild paprika
- 4 cups of green beans (washed and broken into medium size bits)
- 4 cups of white/button mushrooms (quartered)
- 1/2 yellow onion (roughly chopped)
- 1 tbsp of butter
- 1 1/2 cup of red potatoes (washed and cubed into small pieces)
- 2 1/2 cups of chicken broth
- 1 cup of water
- Salt and pepper
- Fresh parsley for garnish (roughly chopped)
- Sour cream for garnish
*If you don’t have one or two of the paprikas, simple use any paprika available.
- Get yourself some bacon…check.
- Mix together the three paprikas.
- Dress one side of the bacon with the combined paprika.
- Toss the bacon in a large frying pan over medium-low heat, dressing the second side of the bacon with the remaining paprika. Cook each side of the bacon to the desired level of doneness…we prefer ours slightly chewy.
- Remove the bacon, set aside on a plate, and DO NOT pat dry with a paper towel…you don’t want to rub off that paprika.
- Drain less than half of the paprika infused bacon fat from the frying pan. Then add the onions and cook until slightly translucent.
- Add the hacked up mushrooms to the onions and watch the paprika impart its color. Lightly season with salt and pepper and toss in that butter too.
- Continue to cook the veggies over medium heat until the mushrooms have softened and the mixture size has been reduced by roughly half.
- While the onions and mushrooms are cooking, dump the diced up potatoes into a medium pot filled with cold water.
- Bring to a boil, then cook the potatoes over medium high heat until softened. Drain and set aside.
- Bring another medium sized pot of water to a boil. Then add the green beans for a flash cooking…ie cooking for a few minutes until the beans turn bright green.
- Transfer the green beans (waterless) to a large pot over medium-low heat along with the magical mushroom mixture.
- How about adding some extra meaty flavor with 3/4 of the bacon chopped up? Yes please.
- To the beans, mushrooms, and bacon add the flour. Stir in and allow the flour to soak up the flavors in the pot.
- Once the flour starts sticking to the bottom of the pot, go ahead and add the chicken broth and water.
- Stir and cook the soup for around 10 minutes, allowing everything to meld and come to temperature. Salt and pepper the soup to taste.
- And now the defining moment…to serve or to puree? The choice is yours, but either way is satisfying.
- Granted the pureed soup doesn’t look like much, but the flavors are all still there…I swear.
- Help out that green puree with some bacon, parsley, and a dollop of sour cream and BAM! There ya go.
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