Name: Transylvanian Green Bean Soup
Ingredients: 2 cloves of garlic; Sour Cream; salt to taste; pepper to taste; 3 tbsp all-purpose flour; Greek Yogurt; 2 diced celery stalks; 1 minced onion; 2 lbs green or yellow wax beans; 2 peeled and diced carrots; 2 large tomatoes (crushed (or 3 small tomatoes)); 8 cups chicken broth (you can do half broth and half water if you prefer); 1 sprig fresh parsley (optional); Homemade Crusty Bread

Instructions

Start by rinsing off your wax beans, snap off the tails, and then break them into bite-sized pieces.
Mince your garlic and onions. Add butter or oil to a pan and saute your onions and minced garlic until they're tender, about 5 to 7 minutes.
I like to use my Le Creuset Dutch Oven for this step since I can continue using it while making the soup.
While sauteeing the garlic and onions, chop your veggies: onions, carrots, celery, and any other veggies you might want to add, or have on hand. That's the beauty of soup—you can't go wrong adding more veggies!
Chop your tomatoes separately, and set aside for later.
Add your chopped veggies to the pan, except for the tomatoes. We don't want them to disappear into nothingness (as tomatoes tend to do), so we're saving them for a little bit later.
Sautee for another 5 to 7 minutes.
Add your chicken stock and wax beans to the pan, then salt and pepper to taste. Bring to a boil, stirring occasionally.