Soup; another way of preserving the harvest! Recipe by Katie

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Ingredients

1 - 2 cups chicken stock
Rice Base:
1/4 cup white rice
1 cup chicken stock
Either base can be stirred into a larger quantity of chicken or beef soup to act as a thickener
I have been filling my freezer with soups this week. You already know about the Zucchini Soup.
This week I made Green Bean Soup. Either will be perfect for a light lunch this winter (or, for mon mari, with a sandwich)
Like most soups, quantities are not important, but I'll give you an idea.....
Green Bean Soup
2lbs (900gr) green beans, trimmed and cut
4 medium shallots, peeled and chopped
4oz (120gr) bacon
chicken, ham or vegetable broth