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Saturday, June 15, 2024

Green Bean Soup, this soup is summer time!

Green Bean Soup, might sound unusual or even plain, but...it is also easy to make, delicious, and light! Perfect for those warm evening for a light supper. This delicious recipe uses green beans from your own garden, or if not, 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, immediately! And while it is referred to in the cookbook as a summer soup, honestly 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. So don't just save it for summer...

No matter what time of the year it is, there are many evenings that a light meal will be appreciated. Especially all those long lasting days filled with sunshine. You know the ones I am talking about, those 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 along side that bowl of soup, and you have the perfect, easy-going dinner. Oh and for those who worked up an appetite as big as the day was long, a cheese plate will help fill in all the hungry spots for your heartier eaters...

While we eat soup year round in this house, I know we are not alone in doing so. 

Serving soup is a good practice and the perfect way to get more vegetables in your meal plans, and on the table. So soup is served year-round at our house, but it is especially nice on busy days, chilly days and those days I can't spend hours in the kitchen. All of which happens from time to time no matter where you live.  Feel free to add more bacon if desired, or even some cut corn. While this is technically Green Bean Soup, something tells me that a few more vegetables are not going to cause any trouble!


Some additional thoughts on this recipe:

The potatoes called for are new or waxy potatoes. Do use them if possible. These potatoes do not cook down into the broth the way a russet will. 

If you are out of bacon, I see no reason why a small piece of minced ham would not save the day!

This soup is perfect to serve with a hot bread on the side, biscuits or one of my favorites, cornbread. 


Ingredients needed for this recipe:

  • green beans
  • broth, stock, or water
  • onion
  • carrots
  • waxy new 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
  • medium size saucepan with lid
  • stirring spoon

Now we are ready to begin!


Green Bean Soup, frugal, delicious and easy.


Green Bean Soup
adapted from:  More with Less Cookbook
UPDATED: 06.16.2024

1 large onion, cut into small dice
2 slices bacon, minced
oil to sauté, 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

6 eggs for diced hard cook eggs for garnish


Green Bean Soup, a perfect "from the garden" soup.


Place 6 (or more, if desired) eggs into a medium saucepan, cover with cold water and bring to a boil. Reduce heat to medium-low and cook for 5-7 minutes. Drain off the hot water and let cool. Set aside until needed. 

Mince the bacon and place in the large stockpot, cook until golden, carefully remove and set aside. Leave the bacon fat in the pan. Using the bacon fat, sauté onion until translucent and beginning to golden (you may need a touch of oil).



Add remaining ingredients through the 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.


How to make Green Bean Soup, tastes like Summer Time, even in the winter!

Stir the flour into the cream, stirring until no lumps remain. Stir the cream mixture into the soup, cook on low heat, stirring often, until slightly thickened.

Adjust final seasonings if desired. Peel the hard cooked eggs, and dice. Serve the soup hot, garnished with diced hard-cooked egg, and offer hot sauce for those that like a brisk flavored soup!


Green Bean Soup, a frugal yet delicious vegetable soup your family will enjoy.

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. 

You may also enjoy: 



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Recipe featured at: 

Green Bean Soup featured at MIz Helen's Country Kitchen.
Scratch Made Food! & DIY Homemade Household featured at Full Plate Thursday!


Green Bean Soup featured at Grammy's Grid!
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
UPDATED: 06.16.2024

1 large onion, cut into small dice
2 slices bacon, minced
oil to sauté, 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

6 eggs for diced hard cook eggs for garnish

Place 6 (or more, if desired) eggs into a medium saucepan, cover with cold water and bring to a boil. Reduce heat to medium-low and cook for 5-7 minutes. Drain off the hot water and let cool. Set aside until needed. 

Mince the bacon and place in the large stockpot, cook until golden, carefully remove and set aside. Leave the bacon fat in the pan. Using the bacon fat, sauté 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 the flour into the cream, stirring until no lumps remain. Stir the cream mixture into the soup, cook on low heat, stirring often, until slightly thickened.

Adjust final seasonings if desired. Peel the hard cooked eggs, and dice. Serve the soup 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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Would you like to comment?

  1. i do love green beans. hubby makes a great green bean dish with lots of tomatoes and garlic. a winner.

    ReplyDelete
    Replies
    1. I hope you give this soup a try, it is a winner! Thanks for stopping by, I appreciate it.

      Delete
  2. Congratulations!
    Your awesome post is featured on our Top Ten Features for Full Plate Thursday,504 this week! Thanks so much for sharing with us and hope to see you again soon!
    Miz Helen

    ReplyDelete
  3. This sounds absolutely delicious! Thanks for sharing it with us at the Homestead Blog Hop!

    ReplyDelete
  4. We are at the opposite end of the season spectrum. It is spring and the days are getting longer, but today is a bit wintery. This would be a good dish for us now too.

    ReplyDelete
  5. We could eat soup every day, so I'm keeping this on my radar.

    ReplyDelete
    Replies
    1. Soup is one of my favorite meals, I have to be on the lookout for new recipes, and this one is quite nice! Thanks for stopping by, I appreciate it.

      Delete
  6. Yummy! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 18, open until November 26. Shared.

    ReplyDelete
  7. Love green beans, looks yummy! Thanks so much for linking up with me at #AThemedLinkup 40 for Soup Recipes, open until January 27.

    ReplyDelete
  8. CONGRATS! Your post is FEATURED at #AThemedLinkup 41 for All Things Love and Valentine’s Day from my previous linkup for Soup Recipes, open until February 7.

    ReplyDelete
    Replies
    1. Thanks for the feature of Green Beans Soup, I appreciate it!

      Delete
  9. This looks like a tasty soup--thanks for sharing it with Souper Sundays at Kahakai Kitchen.

    ReplyDelete
    Replies
    1. Deb, thanks so much for hosting Souper Sunday @ Kahakai Kitchen!

      Delete
  10. Yum!! We eat soup year round as well. I never thought to put hard boiled eggs on top. What a brilliant idea!

    ReplyDelete
    Replies
    1. Heather, this soup is a great starter as well as main dish with added bread and cheese. I too love the hard cooked eggs on top!

      Delete
  11. Well this is a great way to use up all those garden green beans!

    ReplyDelete
    Replies
    1. Amy, it really is, thanks for stopping by, I appreciate it!

      Delete

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