This soup was born out of leftover pork chop that was too big for one person to handle, but a little too small to split between two. Instead, it became part of a tasty soup!
1 pkg. savory herb with garlic soup mix (or 4 c. beef broth)
1/2 c. diced onion
1/2 c. diced red pepper
1 c. green beans -- cut into 1" pieces
1 c. cubed grilled pork
Salt and pepper to taste
Prepare the soup mix according to the package directions. Bring the soup to a low boil. Add the onion, pepper and green beans. Cover and boil for 3 minutes. Reduce the heat to low and add the pork and seasonings; cook until heated through. Serve with grilled cheese and tomato sandwiches, if desired.
This simple side dish was introduced to me by my husband. When he first suggested the combination of green beans and blueberries, I was skeptical. However, it quickly became a favorite in our household.
4 c. green beans -- cut into 1" pieces
1 tsp. salt
1 T. butter
1/4 tsp. pepper
1 c. fresh blueberries
2 T. sliced almonds
Bring the green beans to a boil in a saucepan filled with water and 1 teaspoon salt. Steam until crisp-tender -- about 5 minutes. Drain.
Add the butter, pepper and blueberries to the drained beans. Mix gently to combine. Sprinkle the sliced almonds over the top just before serving.