Cut and froze another pound of green beans today. Note to myself: 1# green beans made four 2-serving bags. I also made green bean broth by putting the cut-off tips into the blanching water and cooking it down. I was disappointed when I saw that I only ended up with 2 cups of broth, wondering if it was worth it. But then I thought about how I could use it in mushroom or wild-rice soup, or instead of water to make wild rice with mushrooms. If only for a couple of recipes, the improved flavor would be worth it.
Pairing green bean broth with mushrooms evokes the flavor of green bean & mushroom soup casserole--without the calories or processed food.