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
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 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.

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. 

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

You may also enjoy: 

Creamy Potato and Celery Soup. 

#DIYHomemadeHousehold

#wholefoodingredients

Recipe featured at: 

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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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