Whipping up this green bean and potato soup feels like embracing a cozy autumn afternoon, as the comforting aroma of thyme and garlic fills my kitchen. The optional swirl of heavy cream transforms it into a silky indulgence, perfect for savoring the warmth of the moment.
Green Bean Soup is a comforting bowl of warmth. Using fresh, bright green beans and a touch of olive oil to boost the flavor, I make this soup with diced onion, garlic, and vegetable broth for a rich base; oh-so-diceable potato for heartiness; and a hint of thyme that makes an otherwise prosaic soup smell wonderful.
Green Bean Soup Recipe Ingredients
- Green Beans: Rich in vitamins C and K, high in fiber.
- Olive Oil: Contains healthy monounsaturated fats, smooth flavor.
- Onion: Adds natural sweetness and depth of flavor.
- Garlic: Full of antioxidants, enhances savory taste.
- Vegetable Broth: Low-calorie, nutrient-rich base for soup.
- Potato: Adds body, good source of carbohydrates and potassium.
- Thyme: Offers earthy aroma, beneficial essential oils.
- Heavy Cream: Adds creaminess, rich texture, optional for richness.
- Parsley: Fresh, vibrant garnish, rich in vitamins A and C.
Green Bean Soup Recipe Ingredient Quantities
- 1 pound fresh green beans, trimmed and chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 large potato, peeled and diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley for garnish, chopped (optional)
How to Make this Green Bean Soup Recipe
1. Warm the olive oil in a big pot over medium heat. Put in the chopped onion. Cook until the onion is see-through; this should take about 5 minutes.
2. Add the minced garlic; cook and stir for 1 minute more.
3. In the pot, combine the chopped green beans and diced potato with the onion and garlic. Stir well.
4. Add the vegetable broth and heat the mixture until it reaches a full boil.
5. Lower the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the green beans and potatoes are tender.
6. Mix in dried thyme and season to taste with salt and pepper.
7. To create a creamier soup, incorporate the heavy cream (if using) and stir it in thoroughly. Heat for a few more minutes, taking care not to bring it to a boil.
8. Partially blend the soup with an immersion blender for a thicker consistency, or leave it as is for a chunkier texture.
9. Check the flavor and adjust the seasoning with salt and pepper if needed.
10. Serve steaming, with an optional garnish of freshly minced parsley.
Green Bean Soup Recipe Equipment Needed
1. Large pot
2. Stirring spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Immersion blender (optional)
FAQ
- Can I use frozen green beans instead of fresh ones?Absolutely, frozen green beans work perfectly well in this recipe. Thaw them first, and then throw them into the soup with the other flavor-packed ingredients. If you have a preference for dishes with a bit more crunch, reduce the cooking time slightly from what’s indicated in the recipe.
- Is there a substitute for the heavy cream?For a lighter soup, you may omit the heavy cream, or sub it for coconut milk or a non-dairy cream alternative.
- Can I make this soup vegan?Of course! Substitute heavy cream with plant-based cream, or omit it altogether. Make sure your vegetable broth is suitable for vegans.
- How can I thicken the soup?You can thicken the soup by blending a part of it and returning it to the pot. An immersion or regular blender will do the trick.
- Can I add other vegetables?Certainly! You can definitely add carrots, celery, or leeks for additional taste and nutrients.
- How long will the leftovers keep?This soup will last around 3 to 4 days in the fridge if kept in an airtight container.
- Can I freeze this soup?Certainly! This soup holds up nicely in the freezer. If you intend to freeze it, you might want to leave out the cream and add it after you’ve reheated the soup.
Green Bean Soup Recipe Substitutions and Variations
To substitute olive oil: You can substitute with coconut oil or avocado oil.
Use chicken or mushroom broth for a different flavor profile.
For potato: Use sweet potato or parsnip for a unique twist.
If you don’t have dried thyme on hand, use dried oregano or dried basil instead.
Substituting for heavy cream:
Use coconut milk or cashew cream for a non-dairy option.
Use, if you prefer, cream from dairy cows.
Pro Tips
1. Optimize Flavor Development: Start by slowly caramelizing the onions over medium-low heat. This will deepen their flavor and add a subtle sweetness to the soup that complements the green beans and potatoes.
2. Enhance the Broth Base: To add depth to the vegetable broth, consider simmering it with a Parmesan rind or a few dried mushrooms before starting the recipe. Remove these additions before adding to the soup.
3. Perfect Potato Texture: To ensure the potatoes are evenly cooked and don’t turn mushy, cut them into uniform cubes about half an inch in size. This will help them cook at the same rate as the green beans.
4. Layer the Thyme Flavor: Add half of the dried thyme with the onions to release its aroma early in the cooking process, and the rest when you add it according to the recipe. This layers the flavor throughout the soup.
5. Add a Fresh Touch at the End: For a burst of freshness, stir in some lemon zest or a squeeze of lemon juice just before serving. This will brighten the flavors and balance the richness of the cream if used.
Green Bean Soup Recipe
My favorite Green Bean Soup Recipe
Equipment Needed:
1. Large pot
2. Stirring spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Immersion blender (optional)
Ingredients:
- 1 pound fresh green beans, trimmed and chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 large potato, peeled and diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley for garnish, chopped (optional)
Instructions:
1. Warm the olive oil in a big pot over medium heat. Put in the chopped onion. Cook until the onion is see-through; this should take about 5 minutes.
2. Add the minced garlic; cook and stir for 1 minute more.
3. In the pot, combine the chopped green beans and diced potato with the onion and garlic. Stir well.
4. Add the vegetable broth and heat the mixture until it reaches a full boil.
5. Lower the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the green beans and potatoes are tender.
6. Mix in dried thyme and season to taste with salt and pepper.
7. To create a creamier soup, incorporate the heavy cream (if using) and stir it in thoroughly. Heat for a few more minutes, taking care not to bring it to a boil.
8. Partially blend the soup with an immersion blender for a thicker consistency, or leave it as is for a chunkier texture.
9. Check the flavor and adjust the seasoning with salt and pepper if needed.
10. Serve steaming, with an optional garnish of freshly minced parsley.
