Green Bean Soup, this soup tastes like summer time.!

Green Bean Soup, might sound unusual, but...it is easy to make, delicious, and light! Also perfect for the warm autumn days ahead as well as the cold winter on the way. This delicious recipe uses green beans from your own garden, or from the local Farmers Market!

Green beans are so easy to grow! Which is a total bonus for home gardeners. But they are also delicious, as well as versatile. Which means I am always looking for new green bean recipes. This Green Bean Soup caught my eye, and while it is referred to in the cookbook as a summer soup, it can be made year-round. And conveniently this soup is perfect for those green beans that you have safely tucked away in your freezer. 

While it is technically autumn, there are still be many evenings that a light meal will be appreciated. Especially those last few sunshine days that seem to keep everyone out, about, and busy until later than usual. A bowl of soup is perfect for dinner on days like that. Add some whole grain bread and fruit, and you have the perfect, easy-going summer soup dinner.

Soup is served year-round in our house, but it is especially nice on chilly days. Which do happen from time to time no matter where you live.  Feel free to add more bacon if desired, or even some corn. While this is technically Green Bean Soup, something tells me that a few more vegetables are not going to cause any trouble!

Ingredients needed for this recipe:

• green beans
• broth, stock, or water
• onion
• carrots
• waxy potatoes
• eggs
• oil
• bacon
• summer savory or thyme
• fresh parsley
• cream
• flour
• garlic salt
• salt & pepper

You will also need the following:

• kitchen knife
• cutting board
• measuring cups and spoons
• stockpot with lid
• stirring spoon

Now we are ready to begin!

Green Bean Soup
adapted from:  More with Less Cookbook
serves 6

1 large onion, cut into small dice
2 slices bacon, minced
oil to saute, if needed
6 c bone stock, broth, or water
3 carrots, diced
2  waxy potatoes, diced (waxy type preferred)
4-5 c fresh or frozen green beans, chopped
fresh parsley, chopped
1 1/2 t garlic salt
1 t salt
fresh ground pepper
1 bunch summer savory, tied for easy removal OR  1 t thyme, crushed

1/2 c cream
1 T flour
adjust final seasonings if needed, with salt and pepper to taste

diced hard cook eggs for garnish

Add minced bacon to a large stockpot, cook until golden, carefully remove and set aside. Using the bacon fat, saute onion until translucent and beginning to golden (you may need a touch of oil).

Add remaining ingredients through summer savory. Bring to a boil, cover, and reduce to simmer. Cook until vegetables are tender, about 45 minutes. Remove summer savory, if using, and stir in reserved bacon.

Stir flour into the cream, stir into soup mixture, cook on low until slightly thickened. Adjust final seasonings if desired. Serve hot, garnished with diced hard-cooked egg, and offer hot sauce for those that like a brisk flavored soup!

Storage options for Green Bean Soup. Store covered in the refrigerator for up to three days. For longer storage time you will need to freeze. Let thaw in the refrigerator before heating. Freeze without the diced egg garnish. 

UPDATE:  For your convenience, a "copy and paste" version of Green Bean Soup has been included below. 

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Recipe featured at: 

Scratch Made Food! & DIY Homemade Household featured at Full Plate Thursday!

Scratch Made Food! & DIY Homemade Household featured at Unlimited Soups!

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Printable "copy and paste" version:

Green Bean Soup
adapted from:  More with Less Cookbook
serves 6

1 large onion, cut into small dice
2 slices bacon, minced
oil to saute, if needed
6 c bone stock, broth, or water
3 carrots, diced
2  waxy potatoes, diced (waxy type preferred)
4-5 c fresh or frozen green beans, chopped
fresh parsley, chopped
1 1/2 t garlic salt
1 t salt
fresh ground pepper
1 bunch summer savory, tied for easy removal OR  1 t thyme, crushed

1/2 c cream
1 T flour
adjust final seasonings if needed, with salt and pepper to taste

diced hard cook eggs for garnish

Add minced bacon to a large stockpot, cook until golden, carefully remove and set aside. Using the bacon fat, saute onion until translucent and beginning to golden (you may need a touch of oil).

Add remaining ingredients through summer savory. Bring to a boil, cover, and reduce to simmer. Cook until vegetables are tender, about 45 minutes. Remove summer savory, if using, and stir in reserved bacon. 

Stir flour into the cream, stir into soup mixture, cook on low until slightly thickened. Adjust final seasonings if desired. Serve hot, garnished with diced hard-cooked egg, and offer hot sauce for those that like a brisk flavored soup!

Storage options for Green Bean Soup. Store covered in the refrigerator for up to three days. For longer storage time you will need to freeze. Let thaw in the refrigerator before heating. Freeze without the diced egg garnish. 

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