Aunties Green Bean Soup Recipes

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CREAMY GREEN BEAN AND POTATO SOUP



Creamy Green Bean and Potato Soup image

Aided by a can of cream of chicken soup, fresh green beans, potatoes, onion, and bacon bits make this creamy soup.

Provided by Kimberly Dygert

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

3 cups fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon baking soda
1 ½ cups peeled and diced potatoes
⅓ cup melted butter
½ cup diced onion
⅓ cup bacon bits
1 (10.5 ounce) can cream of chicken soup
3 cups milk
salt and ground black pepper to taste

Steps:

  • Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
  • Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
  • Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
  • Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 21.2 g, Cholesterol 45.3 mg, Fat 16.9 g, Fiber 3 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 1237.2 mg, Sugar 7.6 g

POTATO, GREEN BEAN & BACON SOUP



Potato, Green Bean & Bacon Soup image

Flavorful creamy broth, with fresh green beans, potatoes and bacon, make this a great soup year round, but especially when you have those fresh garden green beans!

Provided by Michaela Kenkel

Categories     Soup

Time 30m

Number Of Ingredients 7

4 cups fresh green beans, ends snipped and cut into small pieces
1 pound bacon, cut into small pieces
1 medium onion, chopped
4 medium sized potatoes, peeled and 1/8'd
1 pint heavy cream
2 cups 2% milk
Salt & Pepper to taste

Steps:

  • Peel and cut potatoes into 1/8s. Boil either on your stove or in the microwave until tender. Drain water and slightly mash. Set aside.
  • Steam green beans until slightly tender. Set aside.
  • n your dutch oven, cook bacon pieces until slightly crispy, remove bacon with a slotted spoon, drain excess fat, but don't wipe the bottom clean.
  • Add onion to dutch oven and sauté in drippings until soft.
  • Add bacon back in, add green beans, mashed potatoes, and cover with milk and cream.
  • Warm for a bit until heated through, taking care not to boil.
  • Salt & Pepper to taste.

Nutrition Facts : Calories 600 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 43 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 1049 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

GREEN BEAN SOUP



Green Bean Soup image

This colorful green bean is delicious for any time of the year. It is easy, budget friendly and clean. It is healthy and comforting, takes less that 45 minutes to cook and you can use fresh, frozen or even canned green beans and tomatoes.

Provided by Lyubomira L

Categories     Soup

Time 45m

Number Of Ingredients 11

2 tbsp olive oil
1 small chopped onion
2 cloves garlic chopped
2 medium potatoes diced
1 medium chopped carrot
2 cups diced tomatoes ((fresh or canned))
3 cups green beans ((fresh or frozen, thawed) cut into pieces)
5 cups chicken ((or vegetable) stock (can use hot water and chicken base))
1/2 tsp black pepper
1 tsp salt - or more depending on taste
1/4 tsp dry basil

Steps:

  • In a large sauce pan, over medium heat saute onions and carrots in olive oil for 3 minutes.
  • Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and basil.
  • Reduce heat and simmer for 15 minutes. Add green beans and simmer for 15 more minutes, until tender. (I do not like over cooked green beans, that's why I add them 15 minutes after all the other vegetables.).
  • Cook soup until all vegetables appear cooked through, it usually takes me 30-35 minutes. Cooking time depends on the king of pot used, stove, vegetables amounts of stock used.
  • Serve hot. You can garnish with chopped parsley or dill.

Nutrition Facts : Calories 335 kcal, Carbohydrate 28 g, Protein 18 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 87 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving

GREEN BEAN SOUP



Green Bean Soup image

This is my grandmother's recipe. She was a Transylvanian Saxon! This is a great soup and worth the experiment!

Provided by Jamie Elliott

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 pounds fresh green beans
1 clove garlic, minced
1 sprig fresh parsley
1 pinch salt
2 slices bacon
3 tablespoons all-purpose flour
1 onion, chopped
1 cup sour cream
3 tablespoons vinegar

Steps:

  • In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
  • Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
  • Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 17.6 g, Cholesterol 23.2 mg, Fat 12.5 g, Fiber 5.7 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 110.7 mg, Sugar 3 g

GREEN BEAN SOUP



Green Bean Soup image

This soup has been passed down for generations beginning with my great-grandmother. I make it often, especially when I can use homegrown beans, carrots, onions and potatoes.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

4 cups water
2 cups fresh green beans, cut into 2-inch pieces
1-1/2 cups cubed peeled potatoes
1 cup cubed fully cooked ham
1/2 cup thinly sliced carrot
1 medium onion, diced
1 bay leaf
1 sprig fresh parsley
1 sprig fresh savory or 1/4 teaspoon dried savory
1 teaspoon beef bouillon granules
1/4 teaspoon pepper
1/2 teaspoon salt, optional

Steps:

  • In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 175mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.

TRADITIONAL GERMAN GREEN BEAN SOUP



Traditional German Green Bean Soup image

When winter is in full swing, the only thing I crave is a good soup. One that is easy-to-make but also satisfying. Traditional German Green Bean Soup is all that and more.

Provided by Marta

Categories     Main Course

Number Of Ingredients 9

2 tbsp oil for frying (sunflower)
1 kg beef (short ribs, flanksteak, beef shank, brisket, oxtail)
750 g soup vegetables (I used frozen)
750 g green beans (I used frozen)
1,7 l water
salt
pepper
sugar
nutmeg

Steps:

  • Wash the meat and pat it dry.
  • Cut into bigger chunks. Up to 5cm long.
  • Take a large pot and heat up the oil. As soon as the oil is hot (check it with a wooden spoon if you are not sure), add the beef chunks and fry them for about 5 minutes or until lightly browned.
  • Add frozen vegetables and water.
  • Cook for at least 1,5 hours.

QUICK, EASY, AWESOME GREEN BEAN SOUP



Quick, Easy, Awesome Green Bean Soup image

I think this is the only recipe I actually made out of some low-cal cookbook I bought. This is NOT a recipe for frozen or canned beans, use fresh and using enough garlic is the key. I usually use about 12 - 15 cloves. Like the title says, it's really quick, easy and awesome...I think it's also healthy!! Healthy is not one of my favorite cooking terms, so if it's healthy and I like it, you know it's good!!

Provided by Mrs Goodall

Categories     Clear Soup

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 cups chicken broth (use fresh, canned low-fat or low sodium, whatever you like)
1 teaspoon salt (to taste)
1 sprig thyme (or 1/2 tsp dried thyme)
1 bay leaf
1 teaspoon olive oil
12 garlic cloves, pressed (I use up to 15 cloves)
1/2 lb fresh green beans, cut into 1 1/2 inch lengths (basically cut so they will fit on a soup spoon)
1 egg
3 teaspoons parsley
crouton (or crostini, optional)

Steps:

  • Combine first 5 ingredients in a pot and bring to a boil.
  • Reduce to a simmer.
  • Press in garlic.
  • Add beans.
  • Simmer uncovered 10 minutes.
  • Adjust seasonings.
  • Beat egg well in a small bowl.
  • Temper egg by ladling some hot broth into the bowl.
  • Stir the soup while adding the egg to the simmering broth.
  • Add pepper to taste.
  • Top with croutons crostini if you choose.

Nutrition Facts : Calories 117.8, Fat 4.6, SaturatedFat 1.2, Cholesterol 46.5, Sodium 1724.6, Carbohydrate 8.5, Fiber 1.8, Sugar 3, Protein 10.6

AUNTIE'S GREEN BEAN SOUP



Auntie's Green Bean Soup image

Provided by Food Network

Time 3h5m

Yield 15 to 20 servings

Number Of Ingredients 13

1 bone-in shank ham
2 1/2 cups all-purpose flour
1 teaspoon salt
5 eggs
2 ounces ham base
Two 15-ounce cans green beans
1 quart cubed russet potatoes
One 12-ounce can evaporated milk
1 cup sour cream
3 tablespoons heavy cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder, or to taste

Steps:

  • For the ham starter: Trim meat off the bone. Place meat and bone in a pressure cooker and cover with water. Pressure cook for 45 minutes. Release pressure, then clean and chop meat and strain broth. This can be divided into 4 portions of starter. Freeze 3 of the portions for future use and set the remaining portion aside.
  • For the glace: Put flour and salt in food processor. While it's running, stream in the eggs. Mix thoroughly. Put bench flour on a table, then dump dough out and knead to combine. Let rest 20 minutes. Flour table again and roll to about 1/4-inch thick, then cut into small squares with a pizza cutter. Make sure there's enough flour so the dumplings don't stick together. Rough them up in your hands to make them rustic looking. Put into a dry strainer and shake off excess flour.
  • For the soup: Combine the reserved ham starter, ham base, green beans and their juice and potatoes in a pot. Add water to fill about three-quarters of the way. Bring it all to a boil. Add the glace directly to the pot and cook until they float.
  • Combine the evaporated milk, sour cream and heavy cream in a separate bowl. Add some hot broth and whisk until completely smooth. Add the tempered cream mixture to the soup. Add salt, pepper and garlic powder to taste. Let simmer together for 45 minutes.

GREEN BEAN DUMPLING SOUP



Green Bean Dumpling Soup image

Posted in response to a request for a soup popular in Kansas. The recipe was found in a Colorado paper, but by a Kansas chef. I have not made this, see notes below for additional comments. Prep time is estimated.

Provided by duonyte

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups cubed potatoes
1 tablespoon olive oil
43 ounces chicken stock or 43 ounces vegetable broth
2 cups green beans
1 tablespoon chopped garlic
1/2 medium onion, chopped
1 tablespoon flour
1 tablespoon butter or 1 tablespoon margarine
24 ounces half-and-half or 24 ounces cream
dumplings
2 eggs
1 cup flour
milk

Steps:

  • In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock and beans and cook until tender.
  • In a saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside.
  • While the soup is simmering, prepare the dumplings. Blend the flour and the egg. Add milk until a thick, doughy mixture is made. You can add salt to taste. Drop the dumplings by a teaspoon into the boiling broth. Whisk the milk and flour mixture into the soup. Add milk or cream as needed to adjust the consistency.
  • Note: The measurements are rather inexact. My own thought is that you probably need 3 tbsp butter and 3 tbsp flour in the roux to make a thickener that would thicken this amount of liquid adequately. The forum poster found the soup too thin. The dumplings were described as tasty, but heavy, and you might want to substitute your own favorite recipe.

Nutrition Facts : Calories 347.1, Fat 13, SaturatedFat 5.5, Cholesterol 90.3, Sodium 397, Carbohydrate 42.2, Fiber 2.8, Sugar 5.2, Protein 15.3

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