Instructions: Brendas Notes: made 10/19/00... used part oil, part butter as suggested; used leeks in place on onions, didnt have enough veggie stock, so I used 1 qt veg stock + almost pint chicken stock (supplemented w/water + 1 t. beef base). I added a splash of white vinegar, a splash of Worcestershire, lemon pepper and plain pepper and some hot chile sesame oil. I used a few little pink potatoes, un peeled. Had only dried marjoram and 1 bay leaf. When soup was almost ready to serve, I added a big handful of chopped cilantro. Dish was thick, like stew, in fact, the dish tasted a lot like beef stew. A good way to use up garden green beans. We served it alongside grilled chicken and a salad. (I didnt taste the curry after the dish was cooked - Jerry doesnt like curry, so that was just as well. He liked this dish.)

This green bean/potato soup was better than I expected. (I had a bag of fresh green beans to get rid of..last of the season and I didnt want to waste them.) (Ditto the leeks - we have em coming out our ears and use them in every dish that calls for onions. Good.)

I got away from vegetarian a bit, because I had not enuf veggie broth on hand, and a little on-hand chicken broth, you see how it goes.....I had to kluge. And, I made a few modifications to this recipe because I knew wed want lots of flavor, etc. (See my notes if interested in my changes). I barely put in any beef base... a small bead of it actually, yet we were surprised at how much this dish reminded us of beef stew. Almost vegetarian beef stew! ha ha (PAT HANNEMAN posted recipe to some lists Oct 3 this year. I dont think shed tried it yet. Yum, Pat. :) PS: The curry melted into the dish... I never tasted it.

Heat oil and/or butter in a large pot, add the garlic and onion, and cook over medium heat, until soft but not brown. Stir in the curry powder and then cook for another 2 minutes.

Pour in the stock. Add the marjoram, bay, beans and potatoes. Add a pinch or two of salt. Bring the mixture to a boil, then lower the heat, cover the pot, and simmer for 45 minutes, or until the vegetables are soft. Remove bay.

Puree the soup in a blender of food processor. (see note). Return the soup to the clean pot. Stir well and heat gently, without boiling. Serve in warmed bowls with choice of condiment.

Serving Ideas : As appetizers or for lunch. Garnish with condiment of choice.

Description: "Uses new potatoes and fresh green beans."

NOTES : Green beans are quit fibrous: you may wish to strain this soup if you want a smooth puree. Use half oil and half unsalted butter to enhance the flavor of this soup. Condiments: sour cream, yogurt, gomashio, pesto, compote or mild chutney.

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