Green Bean-Buttermilk Soup
A refreshing and creamy green bean soup with tangy buttermilk, perfect for a light lunch or starter. Suitable for vegetarians and those seeking a cool, flavorful dish.
Ingredients
Instructions
- Cook the snapped green beans in salted water until done.
- Add the buttermilk to the cooked beans.
- Stir the mixture often to combine.
- Bring the soup back to a boil.
- Add pepper to taste.
- Make a paste of the flour dissolved in a small amount of milk.
- Add the flour paste to the soup and let it boil up again.
- Remove from heat and set aside to cool.
- Serve the soup cold for best flavor.
Tips & Substitutions
For a creamier texture, you can blend the soup after adding the buttermilk. If you prefer a thicker consistency, increase the amount of flour paste. Fresh green beans are best, but frozen can work in a pinch. To add more flavor, consider incorporating herbs like dill or thyme. This is a great way to use up any leftover buttermilk from other recipes.
Serving Suggestions
Serve the soup chilled in bowls, garnished with fresh herbs or a drizzle of olive oil for added flavor. It pairs beautifully with crusty bread or a light salad. For a more filling meal, consider serving it alongside a protein like grilled chicken or fish. This soup makes a refreshing start to a summer meal and complements other vegetarian recipes well.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup in portions, but note that the texture may change upon thawing. To reheat, gently warm it on the stove, stirring occasionally, or use the microwave in short intervals to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Green Bean-Buttermilk Soup contains roughly 915 calories, with 27g protein, 185g carbohydrates, and 5g fat. It is an excellent source of iron (61% of the Daily Value), protein (54% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of calcium. It also contributes 7g of dietary fiber toward your daily target.
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 regular milk instead of buttermilk?
While regular milk can be used, it will alter the flavor and creaminess of the soup. To mimic buttermilk, try adding a tablespoon of vinegar or lemon juice to one cup of milk and letting it sit for a few minutes before adding it to the soup.
How long can I keep the soup in the fridge?
The soup can be stored in the refrigerator for up to 3 days. However, the flavor is best enjoyed fresh, so try to consume it within the first couple of days for optimal taste.
Can I add other vegetables to this soup?
Absolutely! Feel free to add other vegetables like peas or asparagus for added texture and flavor. Just ensure they are cooked until tender before mixing them into the soup for a well-rounded dish.
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).