Green Bean and Potato Soup

Warm, hearty, and undeniably comforting, Green Bean and Potato Soup is the ultimate go-to for a wholesome meal packed with fresh, garden-inspired flavors. This savory soup combines tender green beans, creamy russet potatoes, and a medley of carrots and celery, all simmered in a fragrant vegetable broth infused with garlic, dried thyme, and a hint of bay leaf. Ideal for busy weeknights, it comes together in just under an hour and can be customized with a splash of heavy cream for added richness. Perfectly seasoned and garnished with fresh parsley, this vegetarian soup is both light and satisfying, making it a healthy and delicious crowd-pleaser. Serve with crusty bread for a simple, nourishing meal that's as comforting as it is flavorful. Keywords: green bean and potato soup, vegetable soup recipe, hearty vegetarian soup, easy weeknight dinner, healthy comfort food, fresh ingredients.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 pieces garlic cloves, minced
• 300 grams green beans, trimmed and cut into 1-inch pieces
• 400 grams russet potatoes, peeled and diced
• 2 medium carrots, peeled and sliced
• 2 medium celery stalks, sliced
• 6 cups vegetable broth
• 1 piece bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion to the pot and sauté for 5 minutes, stirring occasionally, until translucent.

Step 3

Stir in the minced garlic and cook for 1-2 minutes, until fragrant.

Step 4

Add the green beans, diced potatoes, sliced carrots, and celery to the pot. Stir to combine.

Step 5

Pour in the vegetable broth and add the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes and green beans are tender.

Step 7

Remove the bay leaf from the soup. If desired, stir in the heavy cream for a richer texture.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	2558.6 grams (2558.6g)

Amount per serving	% Daily Value*
Calories	1699

Total Fat 84.20g	108%
Saturated Fat 34.80g	174%
Polyunsaturated Fat 6.90g
Cholesterol 134mg	45%
Sodium 5928mg	258%
Total Carbohydrate 207.80g	76%
Dietary Fiber 39.50g	141%
Total Sugars 47.40g
Protein 44.30g	89%

Vitamin D 0IU	0%
Calcium 563mg	43%
Iron 15mg	81%
Potassium 5613mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 10.0%

Carbs: 47.1%