Fresh Green Bean Soup
A vibrant, creamy green bean soup with tender potatoes and a tangy touch of vinegar, perfect for a comforting, wholesome meal suited for all green bean lovers.
Ingredients
Instructions
- Clean and cut green beans into 1-inch lengths.
- Wash thoroughly. Cook beans and diced onion in water until beans are tender.
- Add peeled and cubed potatoes and cook for 20 minutes.
- Melt butter in a skillet; add flour and cook until browned.
- Pour the flour and butter mixture into the soup.
- Cook on medium heat for 5 minutes.
- Mix sour cream with 1 cup cold water until milk-like; set aside.
- Remove soup from heat and let cool for 30 minutes.
- Pour sour cream mixture slowly into soup, stirring constantly.
- Add 2 to 3 tablespoons of white vinegar to the soup.
- Return the soup to heat and bring to a boil.
- Remove from heat and serve hot.
Tips & Substitutions
For added flavor, consider sautéing garlic along with the onion in step 2. If you want a creamier texture, blend a portion of the soup before adding the sour cream mixture. Fresh herbs like dill or thyme can enhance the soup's taste. For a lighter version, substitute the butter with olive oil and use low-fat sour cream. Explore more vegetarian recipes for delightful meal options.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs or a dollop of sour cream on top. It pairs beautifully with a slice of crusty bread or a light salad for a complete meal. Consider serving alongside dishes like Quick Onion Casserole for a comforting dinner experience. This soup is perfect for a cozy lunch or dinner gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pour the soup into a saucepan over medium heat, stirring occasionally until warmed through. Avoid boiling, as this can curdle the sour cream. If the soup thickens too much, add a little water to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Green Bean Soup contains roughly 1550 calories, with 18g protein, 155g carbohydrates, and 96g fat. It is an excellent source of potassium (67% of the Daily Value), dietary fiber (52% of the Daily Value), and vitamin C (50% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1806mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen green beans instead of fresh?
Yes, you can substitute frozen green beans for fresh. Just be sure to adjust the cooking time, as frozen beans typically cook faster. Add them to the pot along with the potatoes, and reduce the cooking time accordingly to ensure they remain tender.
What can I use instead of sour cream?
If you're looking for a substitute for sour cream, plain Greek yogurt works well and provides a similar tanginess. You can also use crème fraîche or a dairy-free alternative like cashew cream for a vegan option. Just ensure to mix it with a bit of cold water to achieve the right consistency.
Is this soup suitable for freezing?
While the soup can be frozen, it's best to freeze it before adding the sour cream mixture. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to use, thaw overnight in the refrigerator and reheat gently, adding the sour cream mixture just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).