Green Bean Soup

posted by Lyubomira on October 9, 2018
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This colorful green bean soup is delicious for any time of the year. It is easy, budget friendly and clean. It is healthy and comforting, takes less that 45 minutes to cook and you can use fresh, frozen or even canned green beans and tomatoes.

Green bean soup in two white bowls

Served with warm piece of bread, this green bean soup makes a complete meal.

It is filling, easy and budget friendly.

What ingredients do I need to make green bean soup?

  • green beans
  • potatoes
  • canned tomatoes
  • carrots
  • onion
  • garlic
  • basil
  • salt and pepper
  • olive oil
  • chicken or vegetable stock

Adding potatoes brings more volume to this green bean soup.

Meats like beef or chicken can be added, but  usually prefer not to do so.

 

How to make this green bean soup recipe?

  1. In a large sauce pan, over medium heat saute onions and carrots in olive oil for 3 minutes.
  2. Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and basil.
  3. Reduce heat and simmer for 15 minutes. Add green beans and simmer for 15 more minutes, until tender. (I do not like over cooked green beans, that’s why I add them 15 minutes after all the other vegetables.).
  4. Cook soup until all vegetables appear cooked through, it usually takes me 30-35 minutes. Cooking time depends on the king of pot used, stove, vegetables amounts of stock used.
  5. Serve hot. You can garnish with chopped parsley or dill.

How long to keep green bean soup in the fridge?

You can just make a pot of this soup and keep it in the fridge for up to 5 days.

Easy to reheat, on a day when you have no time to cook.

It makes the perfect meatless meal for a Monday, to help you take a break from meat dishes and get ready for the coming Holidays!

Green beans  in a soup

Did I ever mention how much I love eating green beans?

I like them in a side dish, casseroles, and especially in this green bean soup , the recipe for which I’m sharing with you today.

You can  buy them fresh , frozen or I freeze them myself. I have a very useful post coming about freezing green beans.

We even give green beans to my dog, and he likes them (the perfect low calorie snack).

A white ceramic bowl, full with homemade green bean soup. Chunky soup, made with green beans, potatoes, tomatoes, carrots and onion.

 

This was my favorite soup as a child!

You can use green beans in vegetable soups like this green bean soup.

What kind of green beans to use in this easy green bean soup?

  • This time I used frozen organic green. I let them defrost first. They usually require about 15 minutes of cooking time to be very soft, but if you’d like them less mushy, cook them for shorter time.
  • You can use fresh green beans, just make sure you trim and cut them.
  • Blanching fresh green beans is always a good idea, if you have the time to do it. It slightly cooks them, while preserving their bright green color. If green beans are not blanched and added to a soup, they will turn brownish green color after they are cooked. Not a big deal if you don’t blanch them.
  • Canned green beans can be used in this soup as well. You can add them at the end and cook for 2-3 minutes, because they are already cooked and ready to eat. If you decide to use canned green beans, make sure the potatoes are fully cooked before you add them.

A bowl full with hearty and chunky Bulgarian green bean soup, topped with fresh parsley.

Can you make this green bean soup without chicken stock?

I recently discovered an Organic Better Than Bouillon Chicken Base and I’ve used it a few times in soups.

It is low sodium and is made with organic chicken meat. 1 tsp of this base is equal to 1 bouillon cube and is being dissolved in 8 oz boiling water.

For each quart of stock needed, you should use 1 1/2 tbsp Organic Chicken Base.

I got mine at Costco.

Of course you can use chicken (or vegetable ) stock of your choice, or even make your own.

Cream of green bean soup

If you’d like to make a creamy soup, this soup can be blended and this way you have creamy green bean soup. You may need to add some more water or chicken stock to thin the creamy soup.

Green bean soup in slow cooker

You can cook this soup in a slow cooker on high for 6 hours. Then add the green beans and cook for 1 more hour.

More green bean recipes

Green bean soup with potatoes in a white bowl

Servings: 4

Green Bean Soup

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
This colorful green bean is delicious for any time of the year. It is easy, budget friendly and clean. It is healthy and comforting, takes less that 45 minutes to cook and you can use fresh, frozen or even canned green beans and tomatoes.
Green bean soup with potatoes in a white bowl
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Ingredients

  • 2 tbsp olive oil
  • 1 small chopped onion
  • 2 cloves garlic chopped
  • 2 medium potatoes diced
  • 1 medium chopped carrot
  • 2 cups diced tomatoes — (fresh or canned)
  • 3 cups green beans — (fresh or frozen, thawed) cut into pieces
  • 5 cups chicken — (or vegetable) stock (can use hot water and chicken base)
  • 1/2 tsp black pepper
  • 1 tsp salt - or more depending on taste
  • 1/4 tsp dry basil

Instructions

  1. In a large sauce pan, over medium heat saute onions and carrots in olive oil for 3 minutes.
  2. Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and basil.
  3. Reduce heat and simmer for 15 minutes. Add green beans and simmer for 15 more minutes, until tender. (I do not like over cooked green beans, that's why I add them 15 minutes after all the other vegetables.).
  4. Cook soup until all vegetables appear cooked through, it usually takes me 30-35 minutes. Cooking time depends on the king of pot used, stove, vegetables amounts of stock used.
  5. Serve hot. You can garnish with chopped parsley or dill.

Recipe Notes

Fresh, frozen or canned green beans can be used. Fresh or canned tomatoes can be used.
I do not like over cooked green beans, that's why I add them 15 minutes after all the other vegetables.
Cooking time depends on the king of pot used, stove, vegetables amounts of stock used.
Feel free to us store bought or homemade chicken or vegetable stoic. I used organic low sodium chicken base.
Course: Soup
Cuisine: bulgarian
All text and images © Lyubomira L.

Nutrition Information

Calories: 335, Fat: 17g, Saturated Fat: 4g, Cholesterol: 50mg, Sodium: 87mg, Potassium: 1056mg, Carbohydrates: 28g, Fiber: 7g, Sugar: 7g, Protein: 18g, Vitamin A: 3350%, Vitamin C: 37.9%, Calcium: 121%, Iron: 6.2%

 

 

 

 

posted in Soups
originally posted on October 9, 2018 last updated on January 13, 2020
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