Long Bean Soup
Adapted from an internet recipe.
Also known as Green Bean Soup, but since long beans are common here in Thailand, let's go with that for the name. Long beans are just very long green beans, 12-24 inches long, taste is the same. I prefer to pressure cook long beans, but for this recipe, I am going to sauté them in butter to cook them as directed.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Lunch, Main Dish
Cuisine Vegetarian
- ½ cup long beans, chopped into 3/4 inch pieces
- 1½ inches carrot, diced
- 1 potato, peeled and diced
- ¼ cup green peas
- ½ inch fresh ginger, or ¾ teaspoon ground ginger
- 1 teaspoon black pepper, or to taste
- 1 tablespoon butter, or as needed
- water, as needed
- salt, as desired
Cook the diced potato, carrot, and peas in a sauce pan with with water to cover them. Cook until tender.
While the other vegetables are simmering, heat a non stick pan with 1 tablespoon of butter and when hot, add the long beans. Saute until tender. When cooked, remove to a bowl and set aside.
Once the potatoes and carrots are tender, drain and retain 2½ cups of the cooking water. Mash the potatoes, carrot, and peas.
Add the mash to a sauce pan and add the 2½ cups of retained water and bring to a boil. Boil for 5 minutes.
Add the long beans to the sauce pan and stir in, boil for another 5 minutes. Season with salt and pepper as desired. Add more water to adjust the thickness of the soup.
Ladle into bowls, sprinkle with black pepper, and serve.