- 3 cups bone/meat or veggie broth (I had some frozen one, I used that. If you don't have any of these, you can use water.)
- 2 lb green bean, end chopped off
- 2 medium sized onion, peeled, chopped
- Salt to taste
- Water, to cover the veggies only halfway through. You can add more, if you want a thinner soup.
Instructions
- Put the frozen broth cubes into a pot, of if it's liquid, then pour.
- Start to heat it on low heat.
- Peel and chop the onion, put it into the pot.
- Chop the end of the green bean off and put it into the pot.
- Add water, that covers the veggies only halfway through.
- Add salt.
- Cover the pot with a lid, and cook-steam it, while the green bean gets soft.
- Blend it.
- While it's getting done, you can roast some walnut, pecan, almond or pine nut. I topped it with pine nut, julienned yellow carrot and alfalfa sprout.
