Green Bean Soup Recipe

Introduction

This creamy green bean soup is a comforting and nutritious dish perfect for any season. Packed with fresh vegetables and a hint of lemon, it delivers a smooth, vibrant flavor that’s both satisfying and easy to make.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 5 green onions, sliced
• 1 celery stick, chopped
• 3 cloves garlic, minced
• 2 medium russet potatoes, peeled and diced
• 4 cups vegetable broth (plus more if needed)
• 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1 1/2 tablespoons lemon juice
• Fresh parsley, chopped for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté the onion, green onions, and celery until soft, about 5 minutes.
2. Step 2: Add the garlic and diced potatoes to the pot, stirring for about 1 minute until fragrant.
3. Step 3: Pour in the vegetable broth and add the green beans. Bring to a boil, then reduce heat, season with salt and pepper, and simmer for 30-40 minutes until all vegetables are tender.
4. Step 4: Use an immersion blender to blend the soup until smooth, or leave some chunks for texture if preferred.
5. Step 5: Stir in the heavy cream and lemon juice. Add more broth or cream to thin out the soup if it’s too thick. Adjust seasoning as needed and remove from heat.
6. Step 6: Ladle soup into bowls, garnish with chopped fresh parsley, and serve hot.

Tips & Variations

• For a vegan version, substitute heavy cream with coconut milk or a plant-based cream alternative.
• Add a pinch of nutmeg or fresh thyme for extra warmth and aroma.
• If fresh green beans aren’t available, frozen green beans can be used but reduce simmering time accordingly.
• Serve with crusty bread or a sprinkle of grated Parmesan for added richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally. If the soup thickens during storage, add a splash of broth or cream to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and stored in the refrigerator. The flavors often improve after resting overnight.

Can I freeze green bean soup?

Yes, you can freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture might change slightly after freezing, so stir well when reheating.

Green Bean Soup Recipe

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★★★★★

4.9 from 83 reviews

This creamy Green Bean Soup is a comforting, hearty dish made with fresh green beans, aromatic vegetables, and a touch of cream and lemon juice for brightness. Perfect as a light lunch or starter, it combines the freshness of green beans with the richness of potatoes and cream, blended into a smooth and velvety texture.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 small onion, chopped
• 5 green onions, sliced
• 1 celery stick, chopped
• 3 cloves garlic, minced
• 2 medium russet potatoes, peeled and diced
• 2 pounds fresh green beans, trimmed and cut into 1-inch pieces

Liquids

• 1 tablespoon olive oil
• 4 cups vegetable broth (plus more if needed)
• 1/2 cup heavy cream
• 1 1/2 tablespoons lemon juice

Seasoning and Garnish

• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced green onions, and chopped celery. Sauté these aromatics for about 5 minutes until they become soft and fragrant.
2. Add Vegetables: Stir in the minced garlic and diced potatoes. Cook for about 1 minute to release their flavors and combine well with the aromatics.
3. Simmer Soup: Pour in the vegetable broth and add the trimmed green beans. Bring the mixture to a boil. Once boiling, reduce the heat to low, season with salt and pepper, and let the soup simmer gently for 30-40 minutes until all the vegetables are tender.
4. Blend: Using an immersion blender, blend the soup directly in the pot until it reaches your preferred consistency—either completely smooth or leaving a few chunks for texture.
5. Stir Cream: Stir in the heavy cream and lemon juice to add richness and a bright tang. If the soup feels too thick, add more vegetable broth or cream to adjust the consistency. Taste and adjust the salt and pepper if necessary. Remove the pot from heat.
6. Serve: Ladle the hot soup into bowls. Garnish each serving with chopped fresh parsley to enhance the flavor and presentation. Serve immediately.

Notes

• For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative.
• Adjust the thickness of the soup by varying the amount of broth or cream.
• Fresh green beans are preferred but frozen can be used if fresh are unavailable; just adjust cooking time accordingly.
• The lemon juice brightens the soup and enhances the flavors—do not skip this step.
• Use an immersion blender carefully to avoid splatters; alternatively, blend in batches using a countertop blender.

Keywords: green bean soup, creamy green bean soup, vegetable soup, easy soup recipe, vegetarian soup