FRESH GREEN BEAN SOUP RECIPE
This fresh green bean soup offers a bold mix of vegetables and spices with just a hint of lemon. It's ideal served both hot and cold and makes a perfect meal.
Provided by Sher Castellano,Mashed Staff
Categories Lunch, First Course, Dinner
Time 25m
Number Of Ingredients 12
Steps:
- In a soup pot, heat the olive oil over medium-low heat, and sauté the diced onions for 7 minutes.
- Add in the minced garlic, oregano, salt, and pepper, and sauté for 3 minutes.
- Turn the heat up to medium-high, add in the lemon juice, and stir. Then, add in the vegetable broth, and bring the pot to a gentle simmer.
- Add in the diced tomatoes and green beans, and simmer for 7 minutes, or until the beans are tender.
- Turn off the heat, and stir in the fresh basil and parsley.
- Taste and season with more salt and pepper if needed, and serve hot. (Although this dish can also be served cold.)
Nutrition Facts : Calories 92 calories, Carbohydrate 14 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 4 g fat, Fiber 5 g fiber, Protein 3 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 636 mg, Sugar 7 g, TransFat 0 g
TOMATO GREEN BEAN SOUP
This colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. -Bernice Nolan, Granite City, Illinois
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.
Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
FRESH GREEN BEAN SOUP
My Mom used to make this for us while we were growing up. It is very delicious! You can add whatever spices and herbs that you like to change the soup up a bit. Sometimes I will add a bunch of cubed tomatoes or tomatilloes at the very end just to heat through. I will also add a scoop of sour cream on top to serve. My mouth...
Provided by TERRI OPGENORTH
Categories Cream Soups
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. In a large pot bring some salted water to a boil and put in the beans, carrots and potatoes. Let them cook until tender.
- 2. In a frying pan start frying out the bacon. You can cut it up first or break it up later; up to you. Remove bacon from fat and drain.
- 3. In the bacon fat fry the chopped onion and garlic. When softened you can remove and add to the boiling pot or just start adding the flour. If you are using all of the fat you might need up to a 1/2 cup. Stir in slowly until it is bubbly and the thickness of pancake batter, Be careful not to burn!
- 4. Add scoops of this thick roux to the pot of boiling veggies. It makes a cool sizzling noise as it goes in. Simmer in between additions to see how thick it is getting. Stop when it is as thick as you like.
- 5. Now season the soup with whatever seasonings you like and let is simmer another 15 minutes or so. I generally use salt and pepper, maybe a bit of cumin or curry and some hot pepper flakes.
QUICK, EASY, AWESOME GREEN BEAN SOUP
I think this is the only recipe I actually made out of some low-cal cookbook I bought. This is NOT a recipe for frozen or canned beans, use fresh and using enough garlic is the key. I usually use about 12 - 15 cloves. Like the title says, it's really quick, easy and awesome...I think it's also healthy!! Healthy is not one of my favorite cooking terms, so if it's healthy and I like it, you know it's good!!
Provided by Mrs Goodall
Categories Clear Soup
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a pot and bring to a boil.
- Reduce to a simmer.
- Press in garlic.
- Add beans.
- Simmer uncovered 10 minutes.
- Adjust seasonings.
- Beat egg well in a small bowl.
- Temper egg by ladling some hot broth into the bowl.
- Stir the soup while adding the egg to the simmering broth.
- Add pepper to taste.
- Top with croutons crostini if you choose.
Nutrition Facts : Calories 117.8, Fat 4.6, SaturatedFat 1.2, Cholesterol 46.5, Sodium 1724.6, Carbohydrate 8.5, Fiber 1.8, Sugar 3, Protein 10.6
GREEN BEAN SOUP
This soup has been passed down for generations beginning with my great-grandmother. I make it often, especially when I can use homegrown beans, carrots, onions and potatoes.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.
Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 175mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
GREEN BEAN SOUP
This is my grandmother's recipe. She was a Transylvanian Saxon! This is a great soup and worth the experiment!
Provided by Jamie Elliott
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
- Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
- Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 17.6 g, Cholesterol 23.2 mg, Fat 12.5 g, Fiber 5.7 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 110.7 mg, Sugar 3 g
CREAMY GREEN BEAN AND POTATO SOUP
Aided by a can of cream of chicken soup, fresh green beans, potatoes, onion, and bacon bits make this creamy soup.
Provided by Kimberly Dygert
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
- Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
- Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
- Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 21.2 g, Cholesterol 45.3 mg, Fat 16.9 g, Fiber 3 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 1237.2 mg, Sugar 7.6 g
CREAM OF GREEN BEAN SOUP
I was so surprised when I found this recipe. It's made with fresh green beans, and uses potatoes to thicken it instead of flour or cornstarch. I especially like the tarragon in this soup. If it gets too thick, use the larger amount of whipping cream. To save calories, I like to use fat-free half and half. This was in a box of my mother's clipped recipes. I don't know where she clipped it from....looked like magazine paper to me.
Provided by breezermom
Categories One Dish Meal
Time 1h12m
Yield 7 cups
Number Of Ingredients 11
Steps:
- Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside.
- Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
- Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well.
- Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.
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