Green Beans With Potatoes And Nacho Cheese Soup Recipes

CHEDDAR POTATOES WITH HAM AND BEANS

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potatoes, ham and green beans in sprayed baking dish.
• In small bowl, combine soup, milk and 1/2 cup of the cheese; mix well. Pour over mixture in baking dish; stir gently to mix. Sprinkle with remaining 1/2 cup cheese.
• In small bowl, combine butter and bread crumbs; mix well. Sprinkle over top.
• Bake at 350°F. for 1 hour 10 minutes to 1 hour 15 minutes or until mixture is bubbly.

CREAMY NACHO POTATO SOUP

Steps:

• In a large pot, add carrots, celery, onion and potatoes to broth (I get my broth heating while I chop my veg). Add chili powder, cumin, garlic and salt.
• Bring to a boil and reduce to medium heat. Cook, simmering over medium heat until potatoes and carrots are tender (about 15 minutes).
• Meanwhile, prepare your roux. In a large bowl (make sure it's big enough -- you don't want it to boil over), melt butter in the microwave. Whisk in flour first, then milk.
• Heat in the microwave at 1 minute intervals (no longer), whisking each time, until thickened.
• Add to the soup once vegetables are cooked. Stir in corn and cheddar cheese.
• Garnish with more corn and cheese if desired.

CREAMY GREEN BEAN AND POTATO SOUP

Steps:

• Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
• Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
• Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
• Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

GREEN BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

NACHO POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Place a sheet of tin foil on a baking sheet. Place individual waffle fries on the sheet and space evenly. Using oven mitts, place the baking sheet in the oven and bake fries for 18 to 20 minutes.
• While the fries are baking, open the can of black beans using a can opener and spoon into a microwave-safe bowl. Cover the bowl loosely with plastic wrap and microwave on high for 4 to 6 minutes.
• Using oven mitts, remove the fries from the oven and let cool about 5 minutes.
• To assemble, evenly space the fries on a microwave safe plate. Top each fry with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives.
• Put the plate in the microwave and heat on high for 1 minute, or until cheese is melted. With oven mitts, remove the plate from the microwave. Top each fry with 1 teaspoon salsa and 1 teaspoon sour cream.

POTATO, GREEN BEAN & BACON SOUP

Steps:

• Peel and cut potatoes into 1/8s. Boil either on your stove or in the microwave until tender. Drain water and slightly mash. Set aside.
• Steam green beans until slightly tender. Set aside.
• n your dutch oven, cook bacon pieces until slightly crispy, remove bacon with a slotted spoon, drain excess fat, but don't wipe the bottom clean.
• Add onion to dutch oven and sauté in drippings until soft.
• Add bacon back in, add green beans, mashed potatoes, and cover with milk and cream.
• Warm for a bit until heated through, taking care not to boil.
• Salt & Pepper to taste.

GREEN BEANS WITH POTATOES AND NACHO CHEESE SOUP

Steps:

• Place 6 or 7 green beans together in a bundle, and wrap with 1/2 strip of uncooked bacon, and secure it with a toothpick.
• Continue this until all green beans are used up.
• Place green bundles in large baking dish, make sure bundles do not touch each other.
• Place under broiler in oven until bacon is cooked on both sides. Turn bacon once while cooking.
• Spoon off bacon drippings, and place potatoes around bundles.
• Ina large saucepan, combine nacho cheese soup, and milk and heat just enough to mix well. Heat on low. Do not overcook. This usually takes about 1-2 minutes. Do not make it bubble.
• Pour over green beans, and potatoes.
• Cover and bake at 350 degrees for 15-20 minutes, or just until sauce starts to bubble.

GREEN BEAN SOUP

Steps:

• In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

GREEN BEAN AND POTATO SOUP

Steps:

• In a large saucepan add green beans, potatoes, onion and thyme if desired. Add enough water to cover and bring to a boil. Reduce heat and simmer until vegetables are tender add just enough milk to turn it milky, heat until milk warms. Do not boil. Serve in bowls GENEROUSLY sprinkled with salt and pepper.