Cream Of Fresh Green Bean Soup Recipes

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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.

CREAMY GREEN BEAN SOUP



Creamy Green Bean Soup image

Creamy green bean soup my mother always made from fresh green beans out of the garden!

Provided by mindis

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

Time 1h

Yield 8

Number Of Ingredients 8

8 cups water
2 pounds chopped fully-cooked ham
4 cups fresh green beans, trimmed and cut into 3/4-inch pieces
3 cups cubed potatoes
2 onions, sliced
1 cup cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 466.6 calories, Carbohydrate 20.3 g, Cholesterol 104.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1775.5 mg, Sugar 3.7 g

CREAM OF GREEN BEAN SOUP



Cream of Green Bean Soup image

I was so surprised when I found this recipe. It's made with fresh green beans, and uses potatoes to thicken it instead of flour or cornstarch. I especially like the tarragon in this soup. If it gets too thick, use the larger amount of whipping cream. To save calories, I like to use fat-free half and half. This was in a box of my mother's clipped recipes. I don't know where she clipped it from....looked like magazine paper to me.

Provided by breezermom

Categories     One Dish Meal

Time 1h12m

Yield 7 cups

Number Of Ingredients 11

6 green onions, sliced
6 shallots, chopped
1 garlic clove, minced
3 tablespoons butter, melted
2 medium baking potatoes, peeled and diced
4 cups chicken broth
2 lbs fresh green beans, cut into 2 inch pieces
1/2-1 cup whipped cream or 1/2-1 cup half & half light cream
1 tablespoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

  • Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside.
  • Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
  • Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well.
  • Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.

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

CREAM OF FRESH GREEN BEAN SOUP



Cream of Fresh Green Bean Soup image

Make and share this Cream of Fresh Green Bean Soup recipe from Food.com.

Provided by NannyMarvel

Categories     Vegetable

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 1/2 cups chicken broth
1/2 cup onion, chopped
1 1/2 cups fresh green beans, cut in pieces
1/2 teaspoon dried savory, crushed
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1 cup milk
salt and pepper

Steps:

  • In a saucepan, combine the chicken broth, chopped onion, green beans and savory.
  • Bring mixture to boiling. Reduce heat; cover and simmer 20 to 30 minutes or until vegetable is tender.
  • Place half of the vegetable mixture in a blender or food processor.
  • Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl.
  • Repeat with remaining vegetable mixture; set all aside.
  • In the same saucepan, melt the butter or margarine.
  • Whisk in flour, salt and pepper.
  • Add the milk all at once, whisking till smooth.
  • Cook and stir till mixture is thickened and bubbly.
  • Stir in the blended vegetable mixture.
  • Cook and stir till soup is heated through.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 185.2, Fat 11.6, SaturatedFat 7, Cholesterol 31.7, Sodium 485, Carbohydrate 14.4, Fiber 2, Sugar 3.1, Protein 7

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

HAM AND GREEN BEAN SOUP



Ham and Green Bean Soup image

This ham and green bean soup is a traditional Hungarian dish.

Provided by Raina Burditt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 1h10m

Yield 10

Number Of Ingredients 14

2 pounds fresh green beans, trimmed and snapped
48 ounces water
1 ½ pounds smoked ham, cut into chunks
2 cubes chicken bouillon
½ teaspoon paprika
¼ teaspoon cayenne pepper
4 tablespoons butter
4 tablespoons quick-mixing flour (such as Wondra®)
½ onion, finely diced
1 teaspoon dried minced onion
1 teaspoon paprika
½ teaspoon ground black pepper
¼ cup water
1 ½ cups sour cream

Steps:

  • Cover green beans with water in a large pot. Add ham, bouillon, paprika, and cayenne. Bring to a boil over high heat; reduce heat to low and let simmer until beans are tender, about 30 minutes. Remove from heat and let cool, 20 to 30 minutes.
  • Meanwhile, melt butter in a frying pan over medium heat. Add flour and cook until almost brown, 3 to 5 minutes. Stir in diced onion; cook until it begins to brown, 7 to 8 minutes. Reduce heat to medium-low; cook and stir dried onions in the mixture until they begin to lightly brown, 3 to 4 minutes, being careful as they burn easily. Add paprika and pepper. Pour in water and stir until mixture is smooth.
  • Whip sour cream in a bowl and mix into flour mixture until smooth. Stir sour cream mixture into cooled green beans. Heat soup over medium heat until simmering; cook until heated through, about 5 minutes. Serve.

Nutrition Facts : Calories 328.5 calories, Carbohydrate 11.9 g, Cholesterol 65.7 mg, Fat 24.7 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 12 g, Sodium 1166.2 mg, Sugar 1.9 g

CREAM OF FRESH GREEN BEAN SOUP



Cream of Fresh Green Bean Soup image

This is from the original Enchanted Broccoli Forest cookbook. It is an incredibly delicious fresh soup! It is ridiculously simple and is specifically designed for very, very fresh green beans - straight from a garden, if possible. The simplicity assumes that the beans are delicious in and of themselves. If you try this with inferior (old, tough, out-of-season) or frozen beans, the results can't be guaranteed.

Provided by Kimke

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 lbs very fresh green beans, trimmed
2 cups hot milk (soy milk will work)
salt & freshly ground black pepper
minced fresh basil or chives (optional)

Steps:

  • Steam the green beans until just tender and bright green.
  • Use a blender to purée the beans in the milk until very smooth.
  • Return the purée to the pot and season to taste.
  • heat very gently (don't boil it) just before serving.
  • You can also chill the soup and serve it cold.
  • Top each serving with a scattering of minced fresh herbs, if desired.
  • Note: You can use half rich chicken stock and half milk- or even cream- for a more intense soup.

Nutrition Facts : Calories 130.9, Fat 4.7, SaturatedFat 2.8, Cholesterol 17.1, Sodium 70, Carbohydrate 17.8, Fiber 5.8, Sugar 2.4, Protein 7.1

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