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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.
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
Video
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
- In a large sauce pan, over medium heat saute onions and carrots in olive oil for 3 minutes.
- Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and basil.
- 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.
- Serve hot. You can garnish with chopped parsley or dill.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!Â
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!
This was awesome! Thanks for the recipe.
My mother in law just came home from a short stay in the hospital and I wanted to make her some comforting food and came across your recipe. Â I made her a batch and then my husband tasted it and wanted another batch for home. Â We had a loaf of French bread and your soup for dinner tonight and it was delicious. Â My only question is when you add your canned tomatoes, do you include the juice or do you drain them? Â I only used about 25% of the liquid in the can but I could see adding the whole thing for color and flavor. Â I also added just under an eighth tsp of red pepper flakes. Â