Mom’s Mennonite Green Bean Soup

My mother, who was raised Mennonite, made this (my favorite soup) for me anytime I was sick. It became a tradition that whenever I would come home from college, I would be greeted at the door with the scent of Green Bean Soup. Because I’m a “throw-together” cook, these are just approximations. Feel free to add a bit here or a substitution there.

Ingredients

• 2 C ham , 1-inch dice or 1 ham bone
• 4 C fresh green beans , 1-inch dice
• 2 medium onions , diced
• 4 medium red potatoes , ½-inch cubed
• 6 C water
• 1½ t summer savory
• 1 T liquid smoke
• 3 T cider vinegar
• 2 T olive oil
• 1½ C sour cream
• salt and pepper , to taste
• 1 bay leaf

Instructions

1. Sautée the onions in olive oil until translucent. Add the water, ham, liquid smoke, cider vinegar, summer savory, salt, pepper, and bay leaf. (The water should be about half way up the pot. Remember: you need to leave room for the vegetables!)
2. Bring the base to a boil and then reduce heat, cover, and let simmer for about 30 mins. (I actually usually do 15 min. because I’m impatient) Add the potatoes and green beans. Turn the heat to medium-high. Cook until the vegetables are on the tender side of al-dente. (If you will be reheating or freezing, it is best to leave the veggies a bit firmer.)
3. Turn burner to low. Remove 2 ladlefuls of broth and put into a medium size bowl. Add all of the sour cream to the broth and stir (I usually use a whisk to make sure all the sour cream clumps are removed.) When the broth and sour cream are combined, add the mixture to the rest of the soup and serve.