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Green Bean Soup

Creamy Green Bean Soup Recipe

Green Bean Soupis a vegetable-based soup where green beans play the main role. It oftenincludes onions, garlic, celery, carrots, and potatoes cooked in broth. Herbslike bay leaf and thyme add mild aroma without overpowering the vegetables.Green Bean Soup is known for its clean flavor and soft texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh green beans trimmed and cut
  • 1 medium onion diced
  • 1 medium carrot chopped
  • 1 celery stalk chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth or chicken broth
  • 1 cup water
  • 1 small potato peeled and diced (for body)
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • Optional: fresh parsley or lemon juice for serving

Equipment

  • Cutting board
  • Sharp chef’s knife
  • Large Soup Pot or Dutch Oven
  • Wooden Spoon or Silicone Spatula
  • Measuring Cups and Spoons
  • Colander
  • Ladle
  • Stove or cooktop

Method
 

  1. Heat the pot: Place the soup pot on medium heat. Add olive oil and let it warm.
  2. Cook the vegetables: Add onion, carrot, and celery. Stir for 5 minutes until soft. Add garlic and cook for 30 seconds.
  3. Add green beans: Stir in the green beans. Let them cook for 2 minutes to release flavor.
  4. Build the soup: Add potato, broth, water, bay leaf, and thyme. Stir well.
  5. Simmer: Bring the soup to a gentle boil. Reduce heat and simmer for 20 minutes.
  6. Season and finish: Remove bay leaf. Add salt and pepper. Taste and adjust.

Notes

Green Bean Soup may look simple, but small details matter. Always start with fresh green beans if possible. Frozen beans work, but fresh ones keep a brighter taste and color. Cut vegetables into similar sizes so they cook evenly. Do not rush the onion step. Soft onions add natural sweetness and depth to Green Bean Soup. If the soup feels too thick, add warm water slowly. If it feels thin, let it simmer uncovered for a few extra minutes. Taste often. Soup flavor builds over time, and seasoning should adjust at the end, not the start.