Green Bean Casserole Bone Broth Soup

I have been low on groceries for a week now and still I have been eating so well! I actually got out to go to get groceries two days ago, but discovered at one store before that I forgot my money at home. Fortunately I had some stash cash on hand in a side zipper compartment in my purse, but after paying I was only left with $20 for my groceries so I just got my raw milk and went home.

With a can of organic green beans and some homemade chicken bone broth I was inspired by my favorite green bean casserole and made this soup. I sautéed some chopped sweet onion in butter, added in my bone broth, green beans, a can of organic condensed cream of mushroom soup, sour cream, a little cream cheese, Worcestershire and salt.

When it got hot I served it topped with toasted onion. The next day this got even better when I chopped up and sautéed some beef brisket bacon and added in a cup of mv leftover soup then poured it into my oven-proof dish,
topped it with French-fried onions and heated it in a 350-degree oven for four minutes.

I wanted to make this even healthier using the homemade cream of mushroom soup I have in the freezer, but I wanted to see how this turned out first using the typical green bean casserole ingredients. When I make my green bean casserole I substitute the milk for sour cream and I add in a little Worcestershire and it makes a great difference. I was happy to find this organic brand of the French-fried onions too!

“Although I don’t recommend “palm oil” as a food, because I think it is less stable than coconut oil, some studies show that it contains valuable nutrients. For example, it contains antioxidants similar to vitamin E, which lowers both LDL cholesterol and a platelet clotting factor. [B. A. Bradlow, University of Illinois, Chicago; Science News 139, 268, 1991.] Coconut oil and other tropical oils also contain some hormones that are related to pregnenolone or progesterone.” -Ray Peat from article “Unsaturated Vegetable Oils: Toxic”