Here is a great way to use your lacto-fermented green beans! This soup is cooked only until the green beans are added so to help preserve the live beneficial enzymes in the lacto-fermented vegetables. It is simple and requires very few ingredients. It is also a healthy and enjoyable way to get your family loving cultured foods.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
INGREDIENTS:
- 1 onion, chopped fine
- 4 potatoes, diced
- 1 quart water
- 1 quart lacto-fermented green beans, cut into 1-inch pieces
- 2 Tbsp. cold-pressed oil
- Sea salt
INSTRUCTIONS:
- Lightly wipe a tiny bit of oil over the bottom of a small stockpot and heat over medium heat.
- Brown the onion lightly, then add diced potatoes and water. Cover and bring to a rolling boil.
- When the potatoes are cooked, turn off the heat. Let the soup cool a bit, then add the green beans and cover but do not cook.
- Once the green beans are just warm, add the oil and a little bit of salt to taste. Serve immediately.
