Soy-Free Hearty Green Bean Soup
Warm up with a comforting bowl of Soy-Free Hearty Green Bean Soup, a wholesome, nutrient-packed dish that’s perfect for family dinners, meal prep, or cozy evenings at home. Featuring garden-fresh green beans, tender chunks of Russet potatoes, and a medley of aromatic vegetables like celery, carrots, and onions, this soup delivers plenty of flavor without relying on soy-based ingredients. Infused with fragrant thyme, zesty lemon juice, and a touch of parsley, it’s simmered to perfection in a rich vegetable broth and brightened with juicy diced tomatoes. Ready in under an hour, this hearty yet healthy soup is vegan-friendly, gluten-free, and a satisfying option for those with dietary sensitivities. Serve it piping hot with a side of crusty bread for a complete meal that’s sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 2 medium Russet potatoes, peeled and diced
- 400 grams green beans, trimmed and cut into 1-inch pieces
- 6 cups vegetable broth
- 1 14.5-ounce can canned diced tomatoes, undrained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, or until the onions are translucent and the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced potatoes, trimmed green beans, and vegetable broth to the pot.
Pour in the canned diced tomatoes and stir to combine.
Add the bay leaf, dried thyme, salt, and black pepper.
Bring the soup to a boil over high heat, then reduce the heat to low and cover. Simmer for 30 minutes, or until the potatoes and green beans are tender.
Remove the bay leaf and discard.
Stir in the chopped fresh parsley and lemon juice, then adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5983 mg | 260% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 51.7 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 6465 mg | 138% | |
*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.
