Green Bean and Potato Soup
Warm, hearty, and undeniably comforting, Green Bean and Potato Soup is the ultimate go-to for a wholesome meal packed with fresh, garden-inspired flavors. This savory soup combines tender green beans, creamy russet potatoes, and a medley of carrots and celery, all simmered in a fragrant vegetable broth infused with garlic, dried thyme, and a hint of bay leaf. Ideal for busy weeknights, it comes together in just under an hour and can be customized with a splash of heavy cream for added richness. Perfectly seasoned and garnished with fresh parsley, this vegetarian soup is both light and satisfying, making it a healthy and delicious crowd-pleaser. Serve with crusty bread for a simple, nourishing meal that's as comforting as it is flavorful. Keywords: green bean and potato soup, vegetable soup recipe, hearty vegetarian soup, easy weeknight dinner, healthy comfort food, fresh ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 300 grams green beans, trimmed and cut into 1-inch pieces
- 400 grams russet potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 6 cups vegetable broth
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 5 minutes, stirring occasionally, until translucent.
Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the green beans, diced potatoes, sliced carrots, and celery to the pot. Stir to combine.
Pour in the vegetable broth and add the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes and green beans are tender.
Remove the bay leaf from the soup. If desired, stir in the heavy cream for a richer texture.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5928 mg | 258% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 47.4 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5613 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
