Bou’neschlupp, a Luxembourgese peasant soup, is the inspiration for this simple, nutritious side dish. Green beans, potatoes and onions are gently simmered in seasoned broth until tender. Cooking with broth adds nutrients, and gives the vegetables a rich flavor and texture. I’ve left out the heavy cream and bacon found in the traditional soup, leaving a great dish that’s easy to prepare.
2 pounds green beans
1 pound baby yellow creamer potatoes (or other baby potatoes)
½ sweet onion, chopped
2 cups vegetable broth
3 tablespoons butter
¼ teaspoon garlic powder
salt and pepper, to taste
1 tablespoon chopped fresh parsley (optional)
Wash and trim green beans. Chop into pieces approximately one inch long. Wash potatoes well. Cut in half, leaving skins on. Place green beans, potatoes, onion, broth and butter in medium stock pot. Add garlic powder, salt and pepper.
Bring to boil, then reduce heat to simmer, cover, and cook for 20 to 25 minutes until potatoes are cooked through. Drain off excess cooking liquid. Spoon into bowl using a slotted spoon. Garnish with fresh parsley if desired.