When we were kids, Mom helped us build a pole bean tepee. It was constructed using ten foot wooden poles with little notches on each end. “Laundry poles”, we casually referred to them in my family because we used them to prop up the clotheslines we hung our laundry on in the back yard.
I’ve always assumed my familial colloquialisms like “laundry poles” or “pole beans” makes up the majority of American kid’s consciousness, but probably not. The awareness of these things is probably reserved for certain types of kids, particularly those growing up in Ohio.
Anyway, laundry poles or any variety of poles, these vibrant green beans grow crawling up the length of them with their viney arms and legs. The crispness and bright flavor of freshly snapped pole beans takes me right back there, sitting Indian-style in my laundry pole fort, grasping and snacking in the summer grass.
To most people, they’re green beans, string beans or snap beans. I love spring and summer when they’re in season. Here’s a great spring soup featuring my beloved pole beans.
Apart from just being fun and delicious, green beans offer carotenoids which protect eye health and neutralize free-radicals.
They also provide Vitamin K, which is essential in calcium absorption, and Vitamin C, which helps the body produce Collagen. Collagen is the cushion for all of your joints and ligaments, and also helps your skin keep its elasticity.
A cancer fighting double whammy, this soup also features quercetin of red onions, another free-radical and cancer fighter.
Apart from the anti-fungal and anti-bacterial properties of red onions, which help reduce and annihilate Candida and rhinoviruses, they also help treat psoriasis, kills viruses and prevent multiple intestinal conditions.
Now that you know how ridiculously good for you this soup is, let me tell you one of the best things you can hear about a ridiculously healthy recipe– it’s ridiculously easy to make.
We’re talking 4 main ingredients, a few spices and a stovetop. Done in 20 minutes. The result is creamy, fresh and killer. It’s one of those soups that’s great hot a fresh or as a cold gazpacho the next day.
- ½ Lb fresh pole beans (ends cut off and halved)
- 1 small or half a large red onion (chopped)
- 1 Tbs olive oil
- 2 Cups bone broth
- ½ tsp sea salt
- ½ tsp onion powder
- ½ tsp granulated garlic
- ½ tsp thyme
- ¼ tsp fresh ground black pepper
- Heat oil in a large pot.
- Add the onion and saute until translucent (about 10 minutes).
- Add the broth, beans and spices.
- Cook until the beans are soft and the spices are incorporated (about another 10 minutes).
- Use an immersion blender to blend some of the beans and onions up to your liking