Best 12 Green Bean And Potato Soup Recipes

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Comforting and delicious, green bean and potato soup is a hearty dish that can easily warm you up on chilly days. Whether you're looking for a light lunch or dinner, this versatile soup offers countless possibilities; it can be enjoyed alone or served alongside a salad, bread, or sandwich. With its creamy texture, savory flavor profile, and nutritious ingredients, green bean and potato soup is sure to delight taste buds of all ages.

Let's cook with our recipes!

RUSSIAN GREEN BEAN AND POTATO SOUP



Russian Green Bean and Potato Soup image

This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!

Provided by Idealnut

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

Time 55m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
½ pound green beans, cut into 1 inch pieces
5 cups vegetable, chicken, or beef broth
2 tablespoons whole wheat flour
½ cup sour cream
¾ cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste

Steps:

  • Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
  • Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.1 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 600.8 mg, Sugar 6 g

SLOW COOKER HAM, GREEN BEAN, AND POTATO SOUP



Slow Cooker Ham, Green Bean, and Potato Soup image

The perfect marriage of Southern slow-cooked green beans and ham with creamy potato soup! I've been making this soup for 15 years and it's an all-time family favorite!

Provided by Beckiboo

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

Time 4h15m

Yield 8

Number Of Ingredients 9

5 cups cubed peeled potatoes
3 (10.75 ounce) cans low-sodium chicken broth
2 (15 ounce) cans green beans, drained
3 cups cubed fully cooked ham
1 (10.75 ounce) can condensed cream of chicken soup
½ cup diced onion
1 (3 ounce) can real bacon bits
¼ teaspoon ground black pepper
1 (8 ounce) package cream cheese, softened

Steps:

  • Place potatoes, chicken broth, green beans, ham, cream of chicken soup, onion, bacon, and pepper in a slow cooker.
  • Cook until potatoes are tender, on High for 4 to 5 hours, or on Low for 7 to 8 hours. Add in the cream cheese during the last 30 minutes of cooking; stir until blended.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 24.7 g, Cholesterol 71.6 mg, Fat 24 g, Fiber 3.8 g, Protein 21.2 g, SaturatedFat 11.1 g, Sodium 1543.5 mg, Sugar 2.3 g

BASQUE POTATO AND GREEN BEAN SOUP WITH GARLIC



Basque Potato And Green Bean Soup With Garlic image

Provided by Susan Herrmann Loomis

Categories     soups and stews, appetizer

Time 45m

Yield Six servings

Number Of Ingredients 7

1 1/2 pounds russet potatoes, peeled and cut into 2-inch cubes
Kosher salt
6 cups water
1 pound green beans, trimmed, cut on the slant into 2-inch lengths
6 tablespoons olive oil
6 large cloves garlic, thinly sliced
Freshly ground black pepper

Steps:

  • Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes.
  • While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve.
  • When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1037 milligrams, Sugar 3 grams

HUNGARIAN GREEN BEAN AND POTATO SOUP



Hungarian Green Bean and Potato Soup image

A Crescent Dragonwagon recipe, a delicious sweet and sour soup, don't omit a thing, as all the flavors meld into an incredible dish. Cutting the beans into very thin diagonal slices is important; if you have a food processor, stand them up in the feed tube and use the slicing disk. Make sure your paprika is fresh for best flavor. For a much richer version, use up to a cup of creme fraiche or sour cream instead of the Yogurt. Creme fraiche will not require the cornstarch mixture as a stabilizer. I like to add a bit of Spanish smoked paprika, but it isn't necessary. A full-flavored stock is essential. I streamline her directions when I make this by sauteeing the onion, celery, and garlic in the soup pot, then adding the other ingredients and cooking it. I see no reason to clean two pans if I can clean just one!

Provided by zeldaz51

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

cooking spray
12 ounces fresh green beans, trimmed and cut into quarter-inch slices
4 small potatoes, diced
6 cups chicken stock or 6 cups vegetable stock
3 tablespoons cider vinegar
3 tablespoons honey
3 garlic cloves, pressed
1/2-1 teaspoon caraway seed
salt, to taste
pepper
2 tablespoons butter
1 large onion, diced
2 celery ribs, diced (use leaves, too)
2 tablespoons sweet Hungarian paprika
3 tablespoons cornstarch
3 tablespoons water
3/4 cup plain yogurt

Steps:

  • Spray a large soup pot with cooking spray, put in it the beans, potatoes, stock, vinegar, honey, caraway seeds, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, until the vegetables are tender, 30 to 35 minutes.
  • Meanwhile, melt the butter in a ten-inch skillet. Add the onion and saute until soft, about 4 minutes. Add the celery, saute another 2 to 3 minutes. Lower the heat slightly, and sprinkle the vegetables with the paprika. Let the mixture cook a minute, stirring constantly. Scrape the sauteed vegetables into the soup pot. Add a little soup liquid to the skillet and deglaze it, then scrape the pan contents into the soup pot. Remove the soup pot from the heat.
  • When ready to serve, have the soup good and hot. Dissolve the cornstarch in the water and mix it to make a smooth paste, using your fingers if necessary. Stir this paste into the yogurt. Whisk a ladle of the hot bean stock into the yogurt-cornstarch mixture. Turn down the heat under the soup as low as possible, and stir the cornstarch-stabilized yogurt into the very hot soup.Using a wooden spoon, stir gently until the soup has thickened slightly, about 5 minutes. Taste and adjust seasonings (including honey and vinegar), if necessary, and to be sure there is no raw cornstarch taste. Serve hot with a rustic bread.

Nutrition Facts : Calories 313.9, Fat 8.3, SaturatedFat 4, Cholesterol 21.4, Sodium 416.1, Carbohydrate 50.6, Fiber 5.6, Sugar 18.2, Protein 11.3

GREEN BEAN AND POTATO SOUP



Green Bean and Potato Soup image

When my DH and I were first married I made this for him. He thought this was the most VILE tasting stuff he had ever had, and I was to NEVER make it again!. I was so suprised our marriage wasn't annuled. As you can see-I did make it again (nearly 20 years later), but only so I can enjoy it, and post it here. My DH smirked at me and did some eye rolling when he saw me preparing this, and knew that I wouldn't dare pack it in his thermos. As a child I grew up on a farm-every animal imaginable, 17 acres or so of blueberries(child labor), and of course a huge vegetable garden(more child labor). My mother being the thrifty sort thought this up and we had this frequently. Cheap meal for 6 children. One of those 'Back to the Basics' recipes. No measuring is really required. This is at its Absolute BEST with fresh green beans, and beautiful squeaky new potatoes(with the skins left on). Of course this can be made with canned or frozen green beans, or canned potatoes. Easily made for 1 or 2 or for potlucks.

Provided by lets.eat

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb green beans, ends removed and broken into bite size pieces
1 lb new potato, scrubbed, skins left on and quartered
1 medium onion, sliced into thin strips
1/2 teaspoon thyme (optional)
milk
salt and pepper

Steps:

  • In a large saucepan add green beans, potatoes, onion and thyme if desired. Add enough water to cover and bring to a boil. Reduce heat and simmer until vegetables are tender add just enough milk to turn it milky, heat until milk warms. Do not boil. Serve in bowls GENEROUSLY sprinkled with salt and pepper.

Nutrition Facts : Calories 134.2, Fat 0.3, SaturatedFat 0.1, Sodium 14.5, Carbohydrate 30.7, Fiber 6.8, Sugar 3.7, Protein 4.6

CROCKPOT GREEN BEAN AND POTATO SOUP



CROCKPOT GREEN BEAN AND POTATO SOUP image

This is a soup that we usually had at Christmas. It was pretty much a staple on the menu since I was a kid and I have kept it on the menu for my family all of these years. However, we like it any time the weather is cool and we want something to warm our insides.

Provided by Jeanne Benavidez

Categories     Other Soups

Time 8h20m

Number Of Ingredients 8

6 c fresh, trimmed, whole or cut green beans (@ 2 lbs) can use 2 (16 oz) bags frozen cut or whole green beans
4 - 6 medium red-skinned potatoes, scrubbed and sliced 1/4-inch thick
1 large onion, sliced
8 slice bacon, cut into pieces
salt and pepper to taste
2 can(s) cream of potato soup
1 soup can of water
3 Tbsp butter or margerine

Steps:

  • 1. Spray the Crockpot with cooking spray.
  • 2. Layer sliced potatoes, sliced onion, green beans and bacon, sprinkling with salt and pepper as you go.
  • 3. In a medium bowl, add soup and water and whisk until smooth. Pour over mixture in crockpot.
  • 4. Dot with butter, about 3 tablespoon total.
  • 5. Cover and cook on low for 6 to 8 hours or until potatoes are tender..
  • 6. Taste and adjust seasonings.
  • 7. VARIATIONS: Replace the green beans and bacon with , 2 cans whole kernel corn, drained and 2 cups cubed ham; or 2 cans sweet peas, drained and a dozen or so pearl onions instead of the large chopped onion.

SAUSAGE, GREEN BEAN AND POTATO SOUP



Sausage, Green Bean and Potato Soup image

I received this in a email from Whole Foods Market. This is a great, simple soup that is very quick to make. Makes an easy weeknight dinner that is hearty and delicious. I used Aidells portobello mushroom sausage when I made this. I also use Herbamare seasoning instead of salt and pepper.

Provided by JillAZ

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 medium yukon gold potatoes
12 ounces kielbasa or 12 ounces cooked chicken sausage
16 ounces frozen green beans
4 cups chicken stock
2 bay leaves
salt, to taste
pepper, to taste

Steps:

  • Scrub potatoes well and cut into 1 inch chunks.
  • Cut sausage into 1/2 inch slices.
  • Put all ingredients into a large soup pot.
  • Stir well and bring slowly to a boil.
  • Reduce, heat and simmer about 15 minutes or until the potatoes are tender.
  • Remove bay leaves before serving.
  • This is great with a nice salad and a piece of crusty bread.

RUSSIAN GREEN BEAN AND POTATO SOUP RECIPE - (4.8/5)



Russian Green Bean and Potato Soup Recipe - (4.8/5) image

Provided by á-1554

Number Of Ingredients 10

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
1/2 pound green beans, cut into 1 inch pieces
5 cups vegetable, chicken, or beef broth
2 tablespoons whole-wheat flour
1/2 cup sour cream
3/4 cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste

Steps:

  • Heat vegetable oil in a large sauce pan over medium high heat. Stir in the onion and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook the green beans until slightly softened, about 5 minutes. Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

GREEN BEAN AND POTATO SOUP



Green Bean and Potato Soup image

To make this vegetarian, use vegie broth instead of chicken. From Crescent Dragonwagon. Based on a cold Hungarian soup, but this one is served hot. The green beans need to be cut into very thin pieces. Don't add the cornstarch-yogurt mixture until just before serving. Good with a crusty "peasant" type bread.

Provided by Outta Here

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

12 ounces fresh green beans
4 small yukon gold potatoes, peeled and cut into small bite-size chunks
6 cups chicken stock (good quality-or vegetable broth)
3 tablespoons cider vinegar
3 tablespoons honey
3 garlic cloves, finely minced
1 teaspoon caraway seed
salt & fresh ground pepper, to taste
2 tablespoons unsalted butter
1 large onion, diced
2 celery ribs, diced (with some leaves if possible)
2 tablespoons sweet Hungarian paprika (good quality and fresh)
3 tablespoons cornstarch
3 tablespoons water
3/4 cup plain yogurt

Steps:

  • Cut green beans into 1/4-inch slices crosswise.
  • Spray a large soup pot with nonstick cooking spray. Put in green beans, potatoes, stock, vinegar, honey, garlic, caraway, salt and pepper. Bring to a boil, reduce heat to medium-low, cover and simmer until vegetables are tender, about 30 minutes.
  • Meanwhile, in a 10-inch skillet, melt the butter over medium heat. Add onion and saute until softened, about 4 minutes. Add celery and saute another 3 minutes. Lower heat slightly and sprinkle paprika over mixture. Cook another minute, stirring constantly.
  • Scrape onion mixture into green bean pot and add a little water to skillet to deglaze it. Add this to soup pot. Take soup pot off of heat.
  • When ready to serve, have soup very hot. Disolve the cornstarch in the water, making a paste and stir the paste into the yogurt.
  • Whisk a ladleful of the hot stock into the yogurt. Turn down heat to low and stir cornstarch mixture into the hot soup. Using a wooden spoon, stir gently until soup has thickened slightly.
  • Check for seasoning. Add more salt and pepper if needed, and adjust sweet/sour ratio by adding more vinegar or honey as needed.
  • Serve.

Nutrition Facts : Calories 298.2, Fat 8.3, SaturatedFat 4, Cholesterol 21.4, Sodium 379.4, Carbohydrate 47.3, Fiber 4.7, Sugar 18, Protein 10.6

BOUNESCHLUPP (GREEN BEAN AND POTATO SOUP)



Bouneschlupp (Green Bean and Potato Soup) image

Luxembourg shares German and French cultures and cuisines. This is a popular soup with evidence from both. Serve with crusty bread or potato pancakes (if you are ok with more potatoes!)

Provided by Carolyn Haas

Categories     Other Soups

Time 40m

Number Of Ingredients 13

1 lb fresh green beans
4 medium red potatoes
1 large russet potato (for thickening)
2 small leeks
1 Tbsp vegetable oil
4-6 oz mettwurst (smoked pork sausage) sliced
2 qt broth, beef or vegetable
1 bay leaf
1 tsp whole cloves
2 tsp dried summer savory
salt and pepper, to taste
freshly ground nutmeg, to taste
1/2 c sour cream or creme fraiche

Steps:

  • 1. Clean beans and leeks and wash well, peel and wash potatoes, slice sausage.
  • 2. Halve the leek lengthwise and cut the white part into fine strips. Cut the beans into approximately 1 inch pieces. Finely grate the russet potato.
  • 3. Heat the oil at medium temperature in a large stock pot and lightly sauté the leek strips. Add the sliced sausage and sauté for another 1-2 minutes.
  • 4. Add the broth, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated potato. Simmer for 15-20 minutes until beans are tender.
  • 5. Then add the diced potatoes, cut into 1/2 inch cubes, the sausages and summer savory to the soup and simmer for another 10 minutes. Gently, stir in the sour cream or creme fraiche. Finally, season with salt, pepper and fresh grated nutmeg.
  • 6. Before serving, remove the cloves and bay leaf.

GREEN BEAN, ZUCCHINI, AND POTATO SOUP



Green Bean, Zucchini, and Potato Soup image

Make and share this Green Bean, Zucchini, and Potato Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 cup chopped onion
1 lb fresh green beans, trimmed and halved crosswise
1/4 teaspoon cayenne pepper
1/2 lb zucchini, 1 inch slices
1/2 lb potato, peeled and cut into 1 inch cubes
3/4 cup chopped Italian parsley
1 (28 ounce) can Italian-style tomatoes, undrained and chopped
salt and pepper

Steps:

  • In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
  • Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
  • Add zucchini, potatoes, and parsley.
  • Add tomatoes and mix together.
  • Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
  • Season with salt and pepper.
  • Remove from heat and serve.

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

Tips:

  • Choose the right potatoes: Yukon Gold or russet potatoes are good choices for this soup, as they hold their shape well during cooking.
  • Don't overcrowd the soup pot: If you add too many ingredients to the pot at once, the soup will take longer to cook and the vegetables will be less likely to cook evenly.
  • Use a good quality broth: The broth is a key flavor component in this soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even water, but if you use water, you'll need to add some additional seasonings to the soup.
  • Season to taste: Be sure to taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or other spices to taste.
  • Serve with a dollop of sour cream or yogurt: A dollop of sour cream or yogurt adds a creamy richness to the soup and helps to balance out the flavors.

Conclusion:

Green bean and potato soup is a hearty, comforting, and flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying soup, give this green bean and potato soup a try!

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