Garden Green Bean Soup
A vegetarian version of my mom’s Hungarian green bean soup I created for Meatless Monday with garden vegetables, paprika and sour cream. Simple, healthy and delicious.
Servings: 4
Calories: 250kcal
Ingredients
- 3 cups fresh green beans trimmed and halved
- ½ cup red onion chopped
- 1 shallot chopped
- 3 fingerling potatoes, cut in 1 in pieces or whatever potato you have on hand
- 2 tbsp olive oil
- 5 cups vegetable broth I used Better than Bouillon Vegetable Base
- 1 tbsp apple cider vinegar
- 1 bunch parsley finely chopped
- 1 bay leaf
- 1 cup sour cream or plain yogurt
- Hungarian paprika
- salt, pepper
- 1 dash liquid smoke optional - mom's recipe uses ham
Instructions
- Heat a large pot/stockpot on medium-high, add olive oil. Sauté onions for 3 minutes, add green beans and potatoes, sauté 2 minutes more.
- Add broth, vinegar, parsley, bay leaf and liquid smoke (if using), simmer until beans and potatoes are tender, about 15 minutes.
- Let soup cool slightly. Put sour cream (or yogurt) in a bowl, add some of hot broth, then add back to soup (so sour cream won’t curdle). Bring soup to simmer. Add salt, pepper and plenty of paprika to taste and serve with a slice of fresh, crusty white bread.