Sour Cream And Green Bean Soup
A creamy, comforting green bean soup with sour cream and tender potatoes, perfect for a meatless meal that is rich, flavorful, and easy to prepare.
Ingredients
Instructions
- Saute chopped onion and chunked potatoes in butter or oleo.
- Add water and cook until potatoes are tender.
- Add green beans with juice and milk to the soup.
- Do not bring the soup to a boil after adding milk.
- In a separate bowl, beat sour cream and flour with an electric mixer.
- Gradually add hot liquid from the soup to the sour cream mixture, a little at a time.
- Slowly pour the sour cream mixture into the soup, stirring constantly.
- Stir for 5 minutes until the flour is cooked in.
- Season with salt and pepper to taste, ensuring the soup does not boil.
Tips & Substitutions
For a richer flavor, consider adding some garlic or a pinch of nutmeg to the soup. If you're looking for a healthier option, you can substitute the sour cream with Greek yogurt or use low-fat milk. If you prefer a thicker consistency, add more flour or blend some of the potatoes. Serve with crusty bread for a complete meal.
Serving Suggestions
Serve this soup warm, garnished with fresh herbs like parsley or chives. It pairs beautifully with crusty bread or a side salad. For a complete meal, consider serving it alongside a light protein, such as grilled chicken or a vegetarian dish like Eggplant Casserole Ii.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring frequently to prevent curdling. Avoid reheating in the microwave, as it may cause the sour cream to separate.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream And Green Bean Soup contains roughly 839 calories, with 18g protein, 147g carbohydrates, and 19g fat. It is an excellent source of iron (52% of the Daily Value), protein (36% of the Daily Value), and vitamin A (33% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 5g 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 fresh green beans instead of canned?
Yes, you can use fresh green beans. Blanch them in boiling water for about 5 minutes before adding them to the soup. This will help maintain their color and texture in the final dish.
Is there a way to make this soup vegan?
To make this soup vegan, substitute the sour cream with a plant-based alternative like coconut cream or cashew cream. Use vegetable broth instead of water, and replace the milk with almond or soy milk.
How can I make this soup spicier?
For added heat, try incorporating crushed red pepper flakes or a dash of hot sauce when cooking the onions. You can also add freshly ground black pepper to taste for a nice kick.
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).