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1992: CREAMED BEET SOUP 1993: NANCY REAGAN'S ONION WINE 1994: SAUERKRAUT CHOWDER 1995: CHESTNUT SOUP 1996: SWEET POTATO-PEAR BISQUE 1997: CAULIFLOWER SOUP 1998: LETTUCE AND HERB SOUP 1999: KALE-BEAN SOUP 2000: ARTICHOKE SOUP 2001: PARSNIP CHOWDER W/ SQUASH 2002: EGGPLANT SOUP 2003: AVOCADO-MUSHROOM SOUP 2004: POLISH PICKLE 2005: HUMMUS AND ZUCCHINI 2006: BRUSSELS SPROUT BISQUE 2007: RADISH SUMMER W/ BERRIES 2008: TUNA CHOWDER 2009: HORSERADISH APPLE 2010: YUCCA SOUP 2011: CREAMY TURNIP WITH PAPRIKA 2012: OKRA 2013: GREEN OLIVE 2014: CREAMY CELERY SOUP 2015: GREEN BEAN SOUP 2016: BANANA SOUP 2017: CREAMY CORN WITH CUMIN SOUP 2018: BAKED BEAN SOUP 2019: SALMON SOUP 2020: CABBAGE SOUP

Print PAST EXPERIMENTS 2015: Green Bean Soup (Source Food.com: Mark Kovach 5/18/2007) Servings: 4-8 Ingredients 1 medium onion ( yellow or white) 4 cans of sliced green beans or 4 cans wax beans or 1 lb fresh green beans or 1 lb pole beans or 1 lb greasy back beans 1 bay leaf salt and pepper 1 tablespoon paprika 2 tablespoons flour 2 tablespoons shortening 1 cup sour cream 1 tablespoon vinegar Directions 1. Add beans to pot with packing liquid or water. 2. Thinly slice or dice onion and add to pot. 3. Add bay leaf, salt and pepper to taste and paprika. 4. Bring to boil then reduce to simmer, cook for 30 minutes for fresh or 10 minutes for canned. 5. Heat shortening in pan, add flour and cook rue for several minutes. 6. Add sour cream to rue and stir until combined. 7. Add mixture to pot. 8. Vinegar will give the soup extra bite. Add now. 9. Bring to a boil to thicken soup, stir well for two minutes then serve.