Potato and Green Bean Soup
Thank you for reading this post, don't forget to subscribe!
Potato and Green Bean Soup is the perfect combination of wholesome ingredients, simple preparation, and heartwarming flavors. Whether you’re looking for a quick dinner on a chilly evening or a light yet satisfying meal, this recipe delivers in every way. With its blend of tender potatoes, fresh green beans, and savory broth, it’s a bowl of comfort that’s also vegan-friendly and packed with nutrients. Let’s dive into how you can make this soup a staple in your kitchen!
Why You Will Love This Potato and Green Bean Soup Recipe
- Easy and Quick to Make – This recipe requires just a handful of basic ingredients and is ready in under 40 minutes. Perfect for busy weeknights or when you need something quick yet nourishing.
- Nutritious and Healthy – Packed with vegetables like potatoes, green beans, and carrots, this soup is a great source of vitamins, minerals, and fiber. Plus, it’s naturally vegan and gluten-free!
- Customizable – You can easily adapt this recipe to include other vegetables, spices, or herbs you love. It’s a versatile base for experimentation.
- Budget-Friendly – With simple, affordable ingredients, this soup is a wallet-friendly option that doesn’t compromise on taste or quality.
- Perfect for Meal Prep – Make a big batch and store it for quick lunches or dinners throughout the week. The flavors only get better with time!
Potato and Green Bean Soup Ingredient Notes
- Potatoes – Choose starchy potatoes like Russets for a creamy texture or waxy varieties like Yukon Golds for a firmer bite. Dice them evenly to ensure they cook at the same rate.
- Green Beans – Fresh green beans work best for their crisp texture and vibrant flavor. Trim the ends and cut them into 1-inch pieces for easy eating.
- Canned Tomatoes – Use high-quality canned diced tomatoes for the best flavor. You can also substitute fresh tomatoes if preferred. If you like a richer flavor, opt for fire-roasted tomatoes.
- Carrot – Adds natural sweetness and a pop of color to the soup. Dice it finely to ensure even cooking.
- Onion and Garlic – These aromatics form the flavor base of the soup. Use fresh garlic for the best results.
- Olive Oil – A good-quality olive oil enhances the soup’s richness. Extra virgin olive oil is ideal.
- Fresh Parsley – Adds a burst of freshness and a pop of green. Other herbs like dill or basil can be used as alternatives.
- Salt and Pepper – Essential seasonings that bring out the flavors of the vegetables.
- Vegetable Broth – Use low-sodium vegetable broth for a more controlled salt level. Water is also an option, but broth adds depth to the flavor.
Patato and Green Bean Soup Recipe Tips
- Prep Ahead – Chop all vegetables before you start cooking to make the process smooth and efficient.
- Don’t Overcook the Green Beans – Add the green beans later in the cooking process to preserve their bright color and crisp-tender texture.
- Adjust the Consistency – If you prefer a thicker soup, use an immersion blender to blend a portion of the soup before adding the green beans.
- Season Gradually – Taste as you go and adjust the salt and pepper to your preference. This ensures a perfectly balanced flavor.
- Enhance the Flavor – For added depth, sprinkle in a pinch of smoked paprika, cumin, or a dash of lemon juice before serving.
Vegan Serving Suggestions
- Crusty Bread – Serve with warm, crusty bread or a vegan garlic loaf to soak up the delicious broth.
- Salad Pairing – A fresh green salad with a tangy vinaigrette complements the hearty soup beautifully.
- Vegan Protein Add-Ons – Top the soup with roasted chickpeas or serve alongside baked tofu for added protein.
- Vegan Cream Swirl – Drizzle some coconut cream or cashew cream over the soup for an indulgent finish.
Storage Tips
- Refrigeration – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the consistency if needed.
- Freezing – This soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions about Potato and Green Bean Soup
1. Can I use frozen green beans?
Yes, frozen green beans work well in this recipe. Add them directly to the soup without thawing, and adjust the cooking time as needed.
2. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. It’s perfect for meal prep.
3. What other vegetables can I add?
You can add zucchini, celery, bell peppers, or spinach to enhance the flavor and nutrition.
4. Can I make this soup in a slow cooker?
Yes, combine all ingredients except green beans in a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add green beans during the last 30 minutes.
5. How can I make it spicier?
Add a pinch of red pepper flakes or diced chili for a spicy kick.
Essential Equipment
- Large Soup Pot – A sturdy, heavy-bottomed pot ensures even cooking and prevents sticking.
- Sharp Knife and Cutting Board – For efficient chopping of vegetables.
- Ladle – Makes serving the soup easy and mess-free.
- Immersion Blender (Optional) – If you prefer a creamier texture, an immersion blender is handy for blending part of the soup.
Potato and Green Bean Soup is a classic, comforting dish that combines simple ingredients into a nourishing meal. With its hearty vegetables, vibrant flavors, and ease of preparation, this soup is bound to become a favorite in your household. Whether you’re enjoying it as a quick dinner or making a batch for the week, it’s a recipe that delivers every time.
Don’t forget to garnish it with fresh parsley and pair it with your favorite vegan sides for a complete, satisfying meal. Try this recipe today and experience the wholesome goodness in every spoonful!
Have you tried this Potato and Green Bean Soup? I’d love to hear how it turned out for you! Share your experience or any variations you made in the comments below. Got questions about the recipe? Drop them here, and I’ll be happy to help. Let’s connect and share the joy of vegan cooking together!
Potato and Green Bean Soup
This Potato and Green Bean Soup is a comforting, vegan-friendly recipe made with simple, wholesome ingredients like potatoes, green beans, carrots, and canned tomatoes. Perfect for a cozy meal any day of the week!
Ingredients
- 3 medium potatoes, peeled and diced
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 cup canned tomatoes, diced
- 1 carrot, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth or water
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Dice the potatoes and carrot, trim and chop the green beans, and mince the garlic. Set everything aside.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrot, potatoes, and green beans to the pot. Stir well to coat the vegetables in the olive oil.
- Pour in the canned tomatoes and stir. Add the vegetable broth (or water) and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the potatoes and green beans are tender.
- Season with salt and pepper to taste. Adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or on its own.
Notes
- Dice all vegetables uniformly to ensure they cook at the same rate.
- To keep their vibrant color and texture, add green beans in the final 10 minutes of cooking.
- Gradually season with salt and pepper to achieve a perfectly balanced flavor.
More Soup Recipes to Try:
- Potato Leek Soup
- Cannellini Bean Soup
- Vegetable Soup
- Butternut Squash and Sweet Potato Soup
- Roasted Tomato Soup
