“More thoup” were the words often uttered by granddaughter SOPHIA PORTER as a little girl, indicating she was ready for more soup—usually of the homemade chicken and noodles variety. And such sweet words they were for Grandma, CHARLOTTE FERKAN PORTER. Charlotte is known for making many varieties of soup—this green bean soup recipe is one of her family’s favorites. And her family just happens to include daughter Faye Porter (Nashville, Tennessee), the author of this book. Charlotte has four granddaughters: Lillian, Ava, Olivia, and Sophia Porter.
2 (14.5 ounce) cans green beans, undrained, or 3 ½ cups fresh or frozen green beans
1 tablespoon vegetable shortening or oil
2 tablespoons all-purpose flour
1 clove garlic, minced
2 slices bacon, cooked and chopped (not too crisp)
⅛ teaspoon caraway seed
1 Pour the beans and juice (if using canned beans) in a large pan or Dutch oven and allow to simmer over medium heat. Add enough water to fully cover the beans.
2 In a heavy skillet over medium to low heat, melt the shortening to make the soup base or roux. Gradually add the flour, stirring constantly. After about 2 minutes, when the base color starts to turn a light brown, add the minced garlic. Continue to stir until the base turns light to medium brown in color. Stir continuously, as the mixture can quickly burn. Remove the skillet from the heat.
3 Slowly ladle one cup of the hot bean juice from the simmering beans to the skillet. Be careful; the soup base will steam. Continue stirring carefully until the mixture is smooth.
4 Add the base mixture to the pot of simmering beans, along with the pieces of bacon and the caraway seed. Add water as necessary so the beans are always submerged under the broth.
5 Simmer on low heat for 30 minutes, stirring occasionally. Serve hot. Have a cruet of cider vinegar on the table, as a few drops in your bean soup enhance the flavor. Pass the basket of rye bread and enjoy!
MAKES 4 TO 6 SERVINGS.