Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Green Bean Soup Recipe
Shelby Law Ruttan
A plant based recipe, this Green Bean Soup is full of garden fresh vegetables in a milk based broth. A perfect side dish to any meal!
4.82
from
16
votes
Print Recipe
Pin Recipe
Save
Go to Collections
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Side Dish
Cuisine
American
Servings
8
Calories
165
kcal
As an Amazon Associate I earn from qualifying purchases.
Ingredients
1x
2x
3x
2
cups
potatoes
diced and cooked
4
cups
green beans
cut into 1" pieces
½
cup
onion
diced
2
tablespoon
butter
2
cups
milk
½
cup
heavy whipping cream
1
tablespoon
Better than Bouillon Broth Base
Vegetable flavored, Optional
Instructions
Dice and cook potatoes in a large pot over medium heat until fork tender.
Microwave cut green beans on automatic setting for fresh vegetables (approximately 3-5 minutes).
Melt 2 tablespoon butter to stock pot and heat until bubbly. Add diced onion and cook until onions are translucent.
Add green beans and potatoes to the pan. Toss to combine.
Pour milk and heavy cream into stock pot and continue to cook over medium low heat until warmed.
Notes
If you would like to thicken the soup, keep 1 cup of cooked potatoes aside. Mash them fine and stir into the soup at the last step.
Nutrition
Serving:
8
people
Calories:
165
kcal
Carbohydrates:
15
g
Protein:
5
g
Saturated Fat:
6
g
Cholesterol:
34
mg
Sodium:
66
mg
Fiber:
3
g
Sugar:
5
g
Keyword
Green Bean Soup, Green Bean Soup Recipe, Plant Based Recipe, Soup Recipe
Tried this recipe?
Let us know
how it was!