Green (String) Bean and Potato Soup

Difficulty: ★☆☆


  • 3 Large or 5 medium size potatoes.
  • 1 Medium to large onion sliced.
  • 1 Package of frozen cut green beans (12 -16 oz)
  • 1 to 2 Cups milk (or almond milk) depending on “richness” desired
  • 2 Tbs olive oil
  • 3 – 5 Cups water or stock
  • 1 Bay leaf
  • 1 Tbs Oregano leaf (minimum)
  • 5 or more Black or white peppercorns
  • 1 Cup (minimum) of grated extra sharp cheddar cheese
  • 1 Tbs romano cheese (imported made with sheep’s milk)

Category: First course


Wash potatoes and cut into small to medium size chunks. Rinse several times in plenty of water to remove excess starch. Place in Magefesa pressure cooker with a cup or more of water. Cover and bring to pressure and cook for 3 minutes (less for smaller chunks). Use quick release method to open the cooker; retain the potatoes but drain the liquid (retain if starch and/or potassium reduction is not desired).
Add green beans, sliced onions, water or stock, oregano, bay leaf, olive oil, and peppercorns to the pressure cooker. Bring to pressure and then allow to cool with the natural method while grating the cheese (or cook for three to five minutes depending on size of potato chunks, less for smaller cuts, and do a quick release). Stir in grated cheese until dissolved, then add milk or almond milk and salt and pepper to taste, re-warm slightly if necessary (but do not boil) and serve.
Serving idea:
Portions: six to eight as a side bowl, four as a lunch meal with bread or crackers