How To Make The BEST GREEN BEAN SOUP ever!

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using homemade stock enhances flavor and reduces sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Trim and discard the stem end of the green beans, leaving the other end on, then cut each bean into three or four bite-sized pieces.

Dice one white onion.

Slice two ribs of celery.

Finely dice four garlic cloves.

Peel and dice three yellow potatoes.

Peel and dice three carrots.

Dice two plum tomatoes.

Roughly chop 1/4 cup each of fresh dill and fresh Italian flat leaf parsley.

In a soup pot on moderate heat, add about 2 tablespoons of vegetable oil or extra virgin olive oil.

When the oil shimmers, add the diced onion, sliced celery, and diced garlic, then stir to combine.

Cover and cook for 3 minutes to sweat and soften the veggies.

Add 1 tablespoon of paprika and stir it in.

Add the diced tomatoes and cook for about 5 minutes with the lid off, stirring occasionally to allow the tomatoes to release their juices and soften.

Add the diced carrots, diced potatoes, and the prepared green beans, stirring them in.

Pour in 4 cups of water or vegetable broth, noting that vegetable broth adds more flavor.

Cover the pot and bring the soup to a boil, then add the chopped fresh herbs, kosher salt, and black pepper to taste.

Cook for 5 more minutes until all the veggies are tender.

For an optional tangy finish, scoop out 1 cup of broth from the pot and pour it into a bowl or canister.

Add 1/2 cup of sour cream and 1 tablespoon of unbleached all-purpose flour to the broth, then stir to combine.

Use an immersion blender to blend these ingredients together until smooth.

Return the blended mixture to the pot and stir it in, letting it cook for 1 more minute before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary