Green Bean Soup
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.
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?
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In a large sauce pan, over medium heat saute onions and carrots in olive oil for 3 minutes.
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Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and basil.
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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.).
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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.
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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).
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.
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
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
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In a large sauce pan, over medium heat saute onions and carrots in olive oil for 3 minutes.
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Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and basil.
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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.).
-
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.
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Serve hot. You can garnish with chopped parsley or dill.
Recipe Notes
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.
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%
What a creative soup, Mira! I don’t think I ever had a green bean soup before, so I’m loving this version. I love the addition of potatoes and other veggies to make it more filling, too. And even better, my husband would love this, too! Pinned!
Thanks for pinning! I hope you guys like it!!!
This is a great soup for those of you who love greenbeans. I love a little spice so instead of tomatoes I used a can of Rotel.
This is such a fab classic soup. This is the kind of soup I would make on an ordinary working week night. I adore the background you have used Mira! It really makes the colour of the soup “pop”!
Thanks, I’m so glad you like it Nagi!!!
Your photography is most definitely inspiring (to say the least!)! Thanks so much for this recipe! I’ve actually got a lot of frozen green beans from my parents’ garden just sitting in my freezer… so this is perfect! will definitely give it a try! 🙂
Hi Nicole! Thanks for the nice comments! I hope you get to try it and like it. Feel free to add other spices of your choice 🙂
Simple yet profound, I can’t believe I haven’t thought of making a soup like this before! Green beens are a perfect 10 for me and I’ve read that they are one of the #1 foods that diabetics or people with slightly messed up blood sugar (like me) should be eating. Will definitely be making this for several days of nourishing lunches…hmmm, will I share this will my husband, juries out although he’s eating a bit healthier these days =)
Hey Laura, I did not know you have blood sugar issues, but I believe that green beans will be a good choice. The soup can be made any time of the year, since you can use frozen beans. Feel free to add spices of your choice 🙂 I hope you guys like it.
I’m all about soup right now and this looks so good. The only thing that I’d change is the stock, I’d use vegetable. 🙂 Your pictures are beautiful, love the turquoise table.
Thanks Linda! Yeah, vegetable stock will make the soup great as well!
this looks great! I love homemade soup it’s so much better than the store-bought 😉 this looks like a really tasty recipe!
I agree Michele, I prefer homemade soup 🙂
Simple, quick and healthy -love meals like that. I am a soup addict, I can eat soup everyday. This recipe sounds good. Definitely making.
Thanks Kathy, I hope you get to make it and like it!
I love green beans, but I have never thought to put them in a soup before. What a great idea.
Thanks Dannii!
This time of year I’m all about the soup, Mira! And this one looks great. I love the veggies and the fact that I could eat two bowls without feeling sick! 🙂
Thanks Mir, glad you like it!!!
Yum!! This is my kind of dinner, looks great Mira!
Thanks Manali!
YUM!!! I LOVE Soup this time of year! So perf for a chilly afternoon lunch, or even to warm up on a cold night! YUM:) Great recipe btw!! Looks so healthy and delicious!
Thanks Cailee!
Soup sounds good now! My favorite, during cold days.
I agree Valya!
Very creative dish! I’ve never tried green beans in soup before, but they sound delicious. Pinning this one!
Thanks for pinning Danielle!
I love green beans too! I can’t get enough healthy and hearty soups – so perfect for this time of year! Pinning!
Thanks Kathlen!
You know, I love green beans but I’ve never had green bean soup…what a great idea! Plus – Costco just opened a few miles from where we live so I’ll be able to pick up the chicken base. Is it funny that I am very excited about this? 🙂
I hope you like it Annie! I love shopping at Costco 🙂
This frozen green bean soup looks wonderful and I love that you can use frozen beans! I am all about the easy frozen veggies around here! Pinned 🙂
I agree Ceara, using frozen veggies is super easy!
I love green beans too but have never had them in a soup before. It looks so nourishing and healthy – such a creative and tasty idea!
thanks Kelly!
I love soup! Always looking for new soup recipes as it starts to get colder outside! This sounds divine with the veggies!
Thanks Jess!
Total comfort food! I am loving this!
Thanks Annie!
Simple, easy and healthy! great cooking, Mira! and I must say, great clicks too! thanks for sharing!
Thanks Savita!
So many comments on here just compliment the way the soup looks and the idea of such a simple soup. I actually made it and it tastes great. Thank you for such a good recipe that doesn’t break the bank and actually feeds me and the kiddos something healthy. God bless you!
Hello Mira,
I was wondering if I could use fresh basil instead of dried? If so, when would I add it? Also, your video and your instructions are in a different order, just so you know. Thanks for the recipe!
You can add fresh, just use a little bit and add at the end, when the soup is cooked.
I make this soup a lot so sorry video and instructions are in a different order. You won’t go wrong following either one.
I’ve been making your recipes for three years now as we absolutely love it!! I would like to make several batches…..does the soup freeze well?
Hi Peg,
Yes, you can freeze it for up to 2 months in zip lock bags.
I made this today with fresh green beans from my friend’s garden. DELICIOUS! My husband kept going back for more after initially saying he only wanted a small bowl. The snap of the green beans was perfect with the other veggies. I will be making this again! Thanks!