Transform plain green beans into a smooth, hearty soup full of garlic and herbs.
As we prepare for the weather to cool down, it’s a good idea to test out some cozy comfort food recipes. In my home, soup is my go-to at this time because it’s simple, warm, and nourishing, plus it’s fun to make big batches of it so you can freeze some for future use. One of the most underrated soups that I’ve tried is green bean soup, which really hits the spot on cold evenings with the family.
This fall, my local farmer friends only have a small amount of fresh green beans left, and so I’m taking advantage of that now so I can enjoy their spoils throughout the winter. But it’s not just green beans that this soup features—it’s also got russet potatoes, which make the soup thick and creamy. This, plus the vibrant blend of onion, celery, garlic, and lemon juice, creates a luscious harmony of earthy, aromatic, and zesty flavors. Yet amazingly, the soup is still mild enough for particular palates. So, this would be a nice dish to try with your kids to get them to not only eat their vegetables, but also enjoy them.
What if I don’t have an immersion blender?
An immersion blender is the handiest option because you get to choose how smooth or chunky you want the soup to be. Plus, it’s designed to be immersed in hot liquid. If you can’t use an immersion blender, you’ll want to blend it in a regular blender or food processor. This may take some more time, since you’ll have to pour portions of the soup in, blend it, and then pour it into a fresh pot. But it can be just as effective for getting a super smooth soup.
How do I store leftovers?
Make sure your leftover green bean soup cools completely to room temperature, and then transfer it to an airtight container. Refrigerate it for 3-4 days, or freeze for up to 2 months and then thaw in the fridge overnight. Reheat in a pot on the stove over medium heat, stirring occasionally until the soup simmers.
Serving suggestions
Green bean soup is perfect as either a lunch or dinner, and there is a wide array of sides that can make it even more mouthwatering. For a simple side that’s fun to dip in your soup, try Pull-Apart Garlic Bread, Corn Bread Muffins, Naan, or Potato Rolls. But if you’d like to expand upon the meal with a whole other complementary dish, serve a side of Fennel-Apple Salad, Grilled Carrots, or Beet Salad With Feta.
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
- Heat olive oil in a large pot over medium heat. Sauté the onion, green onions, and celery for about 5 minutes until soft.
- Add the garlic and diced potatoes to the pot, stirring for about 1 minute to release their flavors.
- Pour in the vegetable broth and add the green beans. Bring the mixture to a boil, then reduce the heat, season with salt and pepper, and let it simmer for 30-40 minutes until all the vegetables are tender.
- Use an immersion blender to blend the soup until it’s completely smooth or has some chunks left, as desired.
- Stir in the heavy cream and lemon juice. If the soup is too thick, add more broth or cream to thin it out. Adjust the seasoning if needed, and remove the pot from the heat.
- Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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