Green bean soup

Wholesome, light, low-cal, and incredibly tasty! Green bean soup is a great way to add variety to the menu for anyone watching their weight and what they eat, observing a fast, or simply planning a light day. Even though this dish is low in calories, it comes out filling and nourishing.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken broth

0.7

Green string beans

200

Potatoes

Carrots

Onion

Bell pepper

Young zucchini

150

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 0 % 0 g

Carbohydrates 67 % 6 g

34 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make green bean soup? Gather your ingredients. You can make this soup with broth — meat or chicken — or just water. I used chicken broth. The green beans can be fresh or frozen. Pick your mix of vegetables based on what's available and in season.
Step 2:

Don't thaw frozen beans ahead of time — just rinse them with hot water. You can cover the beans with boiling water in a bowl for a minute, then drain, or put them in a colander and pour boiling water over them in the sink.
Step 3:

Wash the potatoes, peel them, and cut into matchsticks. Grate the washed, peeled carrot.
Step 4:

Peel the onion and chop it finely with a knife.
Step 5:

Wash the bell pepper and young zucchini. Core and seed the pepper, then cut both into cubes or strips.
Step 6:

I had diced frozen bell pepper and zucchini.
Step 7:

Put the potatoes, carrot, and onion in a pot and add clean water (I used chicken broth). Set the pot over medium heat. Once it comes to a boil, lower the heat and cook the vegetables for 7 minutes.
Step 8:

Next add the green beans and let the soup cook for another five minutes.
Step 9:

Then add the zucchini, bell pepper, and peppercorns, salt to taste, and keep the soup at a low simmer for 5–7 minutes. The potatoes should be tender — check them with the sharp tip of a knife. Turn off the heat. Let the soup rest, covered, for 15 minutes, then ladle it into bowls and serve with sour cream and fresh herbs. Enjoy!

This dish turns out not just delicious but genuinely good for you, thanks to that lineup of vegetables. Green beans in particular are loaded with nutrients — plenty of carotene (just like carrots), B vitamins, iron, calcium, phosphorus, chromium, vitamin A, vitamin C, and minerals. Eating them helps regulate the body's metabolism, eases digestive troubles, supports weight loss, and improves the look of your skin.
Important! Whether or not a recipe gives an exact amount of water for soup, it's best to go by your own preference (do you like a thick soup or a thinner one?), the size of your pot, and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, and it may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — enough for one or two people. To do that, scale all the ingredients down to 1–2 servings and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off as it cooks. After tasting that small batch, you can dial in both the amount of liquid and the proportions to your liking. Down the road, like most seasoned cooks, you'll be able to add the water and the ingredients by eye.
Which zucchini work best? Choose young ones with tender skin. Wash and peel them. You don't have to cut off very thin skin. If you're using more mature zucchini, trim off the tough peel and scoop out the seedy center.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.