Green Bean Soup | Sweet & Sour

Green bean soup is one of the least popular soups that definitely deserves more attention Because it is very easy to prepare, very cheap and definitely worth a try. You can use Fresh or frozen green beans To cook it, both types work really well. I prefer to use fresh ones because these hold their shape better in cooking.

It’s a creamy green bean soup Both sweet and sour in taste And you can adjust the taste to your liking. The key is to balance the sweetness and sourness so that none of them will dominate. You can use white or brown sugar and even honey for the sweat part and white wine or apple cider vinegar to give it the required touch of acidity.

In order to improve the taste profile of this green bean soup, I add a little smoked bacon, but it’s an optional ingredient that can be skipped. And to give this soup some aroma, I’m going to add a nice amount of dill. Fresh works best of course, but feel free to use a dried one if you have trouble finding fresh dill in the store. Now let’s start cooking.

Looking for more soup recipes? try me Recipe for sauerkraut soup, Tomato cabbage soup with pork, Mixed vegetable soup Or thick and Menachem bean soup. Everyone will warm both the body and the soul 🙂

Ingredients of green bean soup

This green bean soup recipe uses very simple and accessible ingredients, So you should have no problem getting them all … I’m pretty sure you have most of them already at home.

500 g (1 pound) Fresh or frozen green beans
500 g (1 pound) Yellow potatoes cut into cubes
2 Medium size Yellow onions
3 carnation Chopped garlic
100 grams (3.5 ounces) Smoked bacon cut into cubes
500 ml (2 cups) Whipping cream or half and half
3 Bay leaves
2 spoons butter
Salt and pepper to taste
1 pinch Ground nutmeg
3 tbsp Flour for any purpose
Olive oil
1 liter (4 cups) Chicken / spindle soup
1 liter (4 cups) water
4-5 Hard-boiled eggs and slices
Fresh dill

How to cook green bean soup

Watch the video or scroll down for step-by-step instructions:

Let’s prepare all the ingredients in advance So they are useful when we need them. Finely chop the onions, cut the bacon into cubes, chop the garlic … You know what to do, right? 🙂

The first thing we need to do is prepare the “base” of the soup. Heat 2 or 3 tablespoons of olive oil and about 2 tablespoons of butter in a smaller soup pot. The one I use can take about 3 liters or 3 liters And all the ingredient counts in this green bean recipe are adjusted to reflect this.

Once the butter has melted, Add 2 finely chopped medium-sized onions and 3 cloves of chopped garlic. Fry on high heat for a few minutes, then add Smoked bacon cut into thin cubes. I used about 100 grams or 3.5 ounces. As mentioned in the introduction, adding bacon is an optional step that can be skipped, but it really helps to make green bean soup better.

I use fresh green beans in this recipe so we need to clean and cut them. Remove the edges and edges, these are hard and not really edible. Then cut the beans into bite-sized pieces, about one inch long. By the way, It’s fine to use frozen green beans If you can not get fresh.

Tip: Using fresh green beans for this soup recipe has several benefits. First of all, you know what you are cooking with … it is easier to judge the quality of fresh beans, compared to frozen. Fresh green beans also retain their shape better, frozen ones cook faster and they tend to break down when they overcook.

Now add the green beans to the pot. The next ingredient is potatoes. I use about 500 grams or 1 pound of diced yellow potatoes. Mix all the ingredients well and sauté for about 5 minutes.

Now for the liquids. I use 1 liter or 4 cups of chicken broth or stock and an extra liter or 4 cups of water. You can also use beef stock or vegetable / stock, or even go with plain water. In that case, I would recommend adding a cube of broth.

Add 4 or 5 corn of allspice, 3 bay leaves and a generous amount of salt and pepper. Do not try to beat the right amount of salt at this point, you will probably need to add more later, because the potatoes and cream will absorb quite a bit of it. So just add a teaspoon for now. Mix well, cover the pot and Cook for about 30 minutes.

Meanwhile, Boil hard 4 or 5 eggs In a small second pot or pot. After boiling, peel them and slice or chop into small pieces. Eggs are quite important for this recipe for green bean soup, so do not skip this step.

Now whip 3 tablespoons for each purposeFlour 500 ml or 2 cups whipping cream or half and half. Remove all 3 bay leaves from the soup and continue adding the cream and flour mixture. Use a whisk to make sure there is really no chance of lumps forming.

Continue to mix the soup, It should start to thicken in a minute or two, When the flour is boiling. Once that happens, it’s time to add the hard-boiled eggs and finely chopped fresh dill. You can add quite a lot of dill and if you can use fresh. Then comes a touch of ground nutmeg. It’s quite aromatic so just add a pinch.

The last spices are sugar and vinegar. I used 5 tablespoons of sugar and 4 tablespoons of white wine vinegar. Depending on the type of sugar and vinegar you use, you may need to adjust these amounts. Just keep in mind that neither sweat nor sour taste should control.

Cook for a few minutes to make sure all the flavors come together and then give the soup one last flavor. I had to add some extra salt, which is almost always the case when cooking soup with potatoes and green bean soup it is no exception.

Let the soup boil for a few more minutes, Then the extra salt dissolves and we are done. This green bean soup can be served with a slice or two of fresh bread and some extra dill as a garnish.

Thanks for watching and see you next time.

advice: Looking for what main course to serve with the soup? Check out my latest Pork steak recipe Or kind of A special German pork joint A recipe I posted recently.

Green Bean Soup Recipe Tips

• I mentioned it a few times already, but I repeat it 🙂 My wife hates spicy food, but I would definitely add something spicy to make the green bean soup more interesting. Try adding some chili flakes or hot paprika.
• Using whipped cream is the best option to make this soup creamy, but you can use half and half or even whole milk instead. Lactose-free works just as well, but keep in mind that lactose-free milk is a little sweet, so adjust the amount of sugar accordingly.
• I use bacon in a recipe for green bean soup, but cooked pork would be a great substitute.
• Do you like mushrooms? You can add some to this green bean soup! I would add these parallel to the bacon so they fry with the onion and garlic. A thin slice will work best.

Green bean soup

Matej

Often overlooked, a sweaty and sour green bean soup that is delicious is simply amazing and is totally worth it. You can use fresh and frozen green beans, only common ingredients go into it and the whole thing is cooked in less than an hour. What more could you ask for? 🙂

Preparation time 10 subtlety

Cooking time 50 subtlety

Course soup

kitchen European

• 500 P Fresh or frozen green beans
• 500 P Yellow potatoes cut into cubes
• 2 Medium-sized yellow onion
• 3 cloves Chopped garlic
• 100 P Smoked bacon cut into cubes
• 500 ml Whipping cream or half and half
• 3 Bay leaves
• 2 Spoons butter
• Salt and pepper to taste
• 1 pinch Ground nutmeg
• 3 Spoons Flour for any purpose
• Olive oil
• 1 liter Chicken / spindle soup
• 1 liter water
• 4-5 Hard-boiled eggs and slices
• Fresh dill

• Heat 2 or 3 tablespoons of olive oil and add 2 tablespoons of butter.

• Once the butter has melted, add the onion and garlic finely chopped and sauté for a few minutes.

• Add finely chopped bacon and sauté for another 5 minutes. You can also use boiled sausage for this green bean soup recipe.

• Meanwhile, clean the green beans and cut the potatoes into cubes.

• Add the green beans and potatoes, mix well and sauté for another 5 minutes.

• Pour in the chicken / soup stock and water. Add 4-5 corn of allspice, 3 bay leaves and a generous amount of salt and pepper.

• Cover the pot and cook on low heat for 30 minutes.

• Take advantage of the time for a hard boil of 4-5 eggs. After cooking, peel and chop them finely.

• After 30 minutes, remove the bay leaves from our green bean soup.

• Mix 3 tablespoons of flour for each purpose with 500 ml (5 cups) whipping cream.

• Whip the cream and flour mixture into the soup and make sure no lumps form.

• Continue to mix the soup until it thickens, it will take 2-3 minutes while the flour is cooking.

• Add the chopped eggs and fresh dill into the now green bean soup. Season with a pinch of ground nutmeg.

• Now comes the most important stage, we need to finish the flavor with sugar and vinegar. I added 5 tablespoons of sugar and 4 tablespoons of vinegar. Please keep in mind that you may need to adjust these amounts based on the sugar, and especially vinegar, that you use. Strive for a balanced sweet and sour taste, which none of them dominate.

• Cook for a few minutes so that the flavors combine and give the soup a final flavor. You will probably need to add more salt, which usually happens in cream soups that contain potatoes and this green bean soup is not unusual.

• Once you are satisfied with the taste, our green bean soup is ready. I serve it with fresh bread and some more chopped dill as a garnish.

Key word Creamy green bean soup, green bean soup, sweet and sour green bean soup