Greenstringbeansoup Recipes

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HUNGARIAN CREAM OF GREEN BEAN SOUP (TEIFELES ZOLDBAB LEVES)



Hungarian Cream of Green Bean Soup (Teifeles Zoldbab Leves) image

This Hungarian creamed green bean soup can be served hot or cold. It's a great use of the fresh vegetable in the summertime!

Provided by Barbara Rolek

Categories     Dinner     Lunch     Soup

Time 30m

Yield 6

Number Of Ingredients 8

1 pound fresh trimmed green beans (cut into 2-inch pieces)
1 teaspoon salt (or to taste)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
1/2 teaspoon sweet or hot Hungarian paprika
1/4 cup water
1 cup sour cream

Steps:

  • Gather the ingredients.
  • In a large skillet, place the green beans and cover with water; add 1 teaspoon salt and bring to a boil. Reduce heat to simmer and cook until crisp-tender, about 5 minutes.
  • Remove green beans to a colander, reserving cooking liquid.
  • Meanwhile in a medium skillet, make a roux (known as rantas in Hungarian) by melting the butter, adding the flour, and cooking, stirring constantly, until it is a light amber color.
  • Add pepper, paprika, and 1/4 cup water to the skillet, stirring until smooth.
  • Temper the sour cream with a few ladles of the hot green bean cooking liquid.
  • Add the sour cream mixture to the pan along with green beans; whisk the mixture until smooth. Simmer until the broth thickens, 5 to 8 minutes, but do not let it boil.
  • Serve hot or chilled.

Nutrition Facts : Calories 147 kcal, Carbohydrate 10 g, Cholesterol 33 mg, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, Sodium 366 mg, Sugar 4 g, Fat 12 g, ServingSize 4-6 bowls (4-6 servings), UnsaturatedFat 0 g

GERMAN CREAMY GREEN BEAN SOUP



German Creamy Green Bean Soup image

The German Creamy Green Bean Soup recipe out of our category Vegetable Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 45m

Yield 4

Number Of Ingredients 14

3.75 cups Beans (blanched)
1 potato
1 carrot
1 small onion
0.5 Leek
1 pc Celery root
3.5 cups Vegetable broth
2 Tbsps Oil
1 Tbsp Savory
salt
peppers
2 Tbsps parsley (chopped)
1 tsp rosemary (chopped)
0.375 cup cream

Steps:

  • Wash the beans and cut into approximately 3 cm/1 inch lengths.
  • Peel and dice the potatoes, onion, celery root and carrots.
  • Wash, trim and quarter the leek and cut into small pieces.
  • Heat the oil in a pan and saute all the vegetables. Then add the broth and the savory and simmer for 20-30 minutes.
  • Season with salt and pepper, add herbs and cream to taste and serve.

GREEN STRING BEAN SOUP RECIPE



Green String Bean Soup Recipe image

Creamy but healthy green string bean soup recipe of Romanian origin that is also plant-based, vegan and insanely delicious with tons of flavor from garlic and dill.

Provided by Florentina

Categories     Soup

Time 35m

Number Of Ingredients 15

1 lb green or yellow string beans ((fresh or frozen))
1 tbsp water (or a drizzle of olive oil)
13 cloves garlic
2.5 cups cashew milk ((plain, unsweetened))
3.5 cups vegetable stock ((low sodium))
1 carrot (- sliced into thin rounds)
4 tbsp whole wheat pastry flour ((or all purpose organic flour))
2 tsp onion powder
2 leaves bay
5 sprigs fresh dill
1 cup fresh tomatoes (- chopped)
1/3 cup fresh dill (- roughly chopped)
1 pinch red pepper flakes (+ more to taste)
sea salt to taste
2 tbsp nutritional yeast ((OPTIONAL))

Steps:

  • Rinse the beans, discard the ends and snap them in half or smaller pieces to your liking.
  • If desired you can steam the beans in advance. Prepare a double boiler with 2 inches of water in the bottom pot. Bring to a simmer and then place the green string beans in the top basket. Cover with a lid and steam for 10 to 15 minutes or until desired tenderness is achieved. Check after 10 minutes to make sure you don't overcook the beans. Remove from the steam and transfer to a bowl. Rinse with ice cold water to stop the cooking process at this point. Refrigerate until ready to use. (Alternatively you can use the 1- pot method below but take good care not to overcook them).

Nutrition Facts : Calories 124 kcal, Carbohydrate 23 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 136 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

POTATO, GREEN BEAN & BACON SOUP



Potato, Green Bean & Bacon Soup image

Flavorful creamy broth, with fresh green beans, potatoes and bacon, make this a great soup year round, but especially when you have those fresh garden green beans!

Provided by Michaela Kenkel

Categories     Soup

Time 30m

Number Of Ingredients 7

4 cups fresh green beans, ends snipped and cut into small pieces
1 pound bacon, cut into small pieces
1 medium onion, chopped
4 medium sized potatoes, peeled and 1/8'd
1 pint heavy cream
2 cups 2% milk
Salt & Pepper to taste

Steps:

  • Peel and cut potatoes into 1/8s. Boil either on your stove or in the microwave until tender. Drain water and slightly mash. Set aside.
  • Steam green beans until slightly tender. Set aside.
  • n your dutch oven, cook bacon pieces until slightly crispy, remove bacon with a slotted spoon, drain excess fat, but don't wipe the bottom clean.
  • Add onion to dutch oven and sauté in drippings until soft.
  • Add bacon back in, add green beans, mashed potatoes, and cover with milk and cream.
  • Warm for a bit until heated through, taking care not to boil.
  • Salt & Pepper to taste.

Nutrition Facts : Calories 600 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 43 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 1049 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

GREEN BEAN SOUP



Green Bean Soup image

This colorful green bean is delicious for any time of the year. It is easy, budget friendly and clean. It is healthy and comforting, takes less that 45 minutes to cook and you can use fresh, frozen or even canned green beans and tomatoes.

Provided by Lyubomira L

Categories     Soup

Time 45m

Number Of Ingredients 11

2 tbsp olive oil
1 small chopped onion
2 cloves garlic chopped
2 medium potatoes diced
1 medium chopped carrot
2 cups diced tomatoes ((fresh or canned))
3 cups green beans ((fresh or frozen, thawed) cut into pieces)
5 cups chicken ((or vegetable) stock (can use hot water and chicken base))
1/2 tsp black pepper
1 tsp salt - or more depending on taste
1/4 tsp dry basil

Steps:

  • In a large sauce pan, over medium heat saute onions and carrots in olive oil for 3 minutes.
  • Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and basil.
  • Reduce heat and simmer for 15 minutes. Add green beans and simmer for 15 more minutes, until tender. (I do not like over cooked green beans, that's why I add them 15 minutes after all the other vegetables.).
  • Cook soup until all vegetables appear cooked through, it usually takes me 30-35 minutes. Cooking time depends on the king of pot used, stove, vegetables amounts of stock used.
  • Serve hot. You can garnish with chopped parsley or dill.

Nutrition Facts : Calories 335 kcal, Carbohydrate 28 g, Protein 18 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 87 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving

CREAMY STRING BEAN SOUP



Creamy String Bean Soup image

This is an old German recipe that can be enhanced by adding Mettwurst or your favorite cooked and diced German sausage to the soup just before serving, that way the soup won't get greasy tasting.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 9

1 (15 ounce) can cut green beans
4 potatoes, diced
2 tablespoons distilled white vinegar
1 clove garlic
1 cup sour cream
salt and pepper to taste
2 tablespoons all-purpose flour
¼ cup water
1 yellow onion, chopped

Steps:

  • Cook potatoes in salted water. When half done, add beans, vinegar, pepper and garlic (spear on toothpick for easy finding). Add onion. Simmer until potatoes are done. Remove garlic glove.
  • Combine the flour and 1/4 cup water and make a smooth paste. Thicken soup with the flour paste.
  • Remove from heat. Slowly stir in sour cream. Do not cook any further. Stir in cooked and diced Mettwurst or other German sausage just before serving.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 32.6 g, Cholesterol 16.9 mg, Fat 8.2 g, Fiber 4.7 g, Protein 5.2 g, SaturatedFat 5.1 g, Sodium 228 mg, Sugar 3.1 g

GREEN BEAN SOUP



Green Bean Soup image

This soup has been passed down for generations beginning with my great-grandmother. I make it often, especially when I can use homegrown beans, carrots, onions and potatoes.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

4 cups water
2 cups fresh green beans, cut into 2-inch pieces
1-1/2 cups cubed peeled potatoes
1 cup cubed fully cooked ham
1/2 cup thinly sliced carrot
1 medium onion, diced
1 bay leaf
1 sprig fresh parsley
1 sprig fresh savory or 1/4 teaspoon dried savory
1 teaspoon beef bouillon granules
1/4 teaspoon pepper
1/2 teaspoon salt, optional

Steps:

  • In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 175mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.

CREAM OF GREEN BEAN SOUP



Cream of Green Bean Soup image

I was so surprised when I found this recipe. It's made with fresh green beans, and uses potatoes to thicken it instead of flour or cornstarch. I especially like the tarragon in this soup. If it gets too thick, use the larger amount of whipping cream. To save calories, I like to use fat-free half and half. This was in a box of my mother's clipped recipes. I don't know where she clipped it from....looked like magazine paper to me.

Provided by breezermom

Categories     One Dish Meal

Time 1h12m

Yield 7 cups

Number Of Ingredients 11

6 green onions, sliced
6 shallots, chopped
1 garlic clove, minced
3 tablespoons butter, melted
2 medium baking potatoes, peeled and diced
4 cups chicken broth
2 lbs fresh green beans, cut into 2 inch pieces
1/2-1 cup whipped cream or 1/2-1 cup half & half light cream
1 tablespoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

  • Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside.
  • Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
  • Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well.
  • Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.

QUICK, EASY, AWESOME GREEN BEAN SOUP



Quick, Easy, Awesome Green Bean Soup image

I think this is the only recipe I actually made out of some low-cal cookbook I bought. This is NOT a recipe for frozen or canned beans, use fresh and using enough garlic is the key. I usually use about 12 - 15 cloves. Like the title says, it's really quick, easy and awesome...I think it's also healthy!! Healthy is not one of my favorite cooking terms, so if it's healthy and I like it, you know it's good!!

Provided by Mrs Goodall

Categories     Clear Soup

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 cups chicken broth (use fresh, canned low-fat or low sodium, whatever you like)
1 teaspoon salt (to taste)
1 sprig thyme (or 1/2 tsp dried thyme)
1 bay leaf
1 teaspoon olive oil
12 garlic cloves, pressed (I use up to 15 cloves)
1/2 lb fresh green beans, cut into 1 1/2 inch lengths (basically cut so they will fit on a soup spoon)
1 egg
3 teaspoons parsley
crouton (or crostini, optional)

Steps:

  • Combine first 5 ingredients in a pot and bring to a boil.
  • Reduce to a simmer.
  • Press in garlic.
  • Add beans.
  • Simmer uncovered 10 minutes.
  • Adjust seasonings.
  • Beat egg well in a small bowl.
  • Temper egg by ladling some hot broth into the bowl.
  • Stir the soup while adding the egg to the simmering broth.
  • Add pepper to taste.
  • Top with croutons crostini if you choose.

Nutrition Facts : Calories 117.8, Fat 4.6, SaturatedFat 1.2, Cholesterol 46.5, Sodium 1724.6, Carbohydrate 8.5, Fiber 1.8, Sugar 3, Protein 10.6

GREEN BEAN SOUP



Green Bean Soup image

This is my grandmother's recipe. She was a Transylvanian Saxon! This is a great soup and worth the experiment!

Provided by Jamie Elliott

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 pounds fresh green beans
1 clove garlic, minced
1 sprig fresh parsley
1 pinch salt
2 slices bacon
3 tablespoons all-purpose flour
1 onion, chopped
1 cup sour cream
3 tablespoons vinegar

Steps:

  • In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
  • Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
  • Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 17.6 g, Cholesterol 23.2 mg, Fat 12.5 g, Fiber 5.7 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 110.7 mg, Sugar 3 g

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