String Bean Soup – European Style

This light yet comforting string bean soup is made with potatoes, carrots, and tender beans simmered in a light, savory broth. It’s a chunky vegetable soup that celebrates the best of seasonal produce, and is just as perfect on a warm summer evening with crusty bread as it is in the colder months.

Across much of Eastern and Central Europe, soups are a staple. Not the creamy purées that are popular in other parts of the world, but hearty, chunky soups that highlight the season’s freshest produce. Green string bean soup is one of those recipes that feels both nostalgic and timeless. In Poland, we call it zupa fasolowa, though nearly every country in the region has its own version. Some add bacon, others use meat-based broths, but I made a simple vegetarian version that is light and delicious. 

I like to use both yellow and green beans for color and variety, but this string bean soup is just as delicious with only green beans, which are available year-round. I like to finish the soup with Maggi seasoning, a Polish favorite similar to soy sauce that adds a wonderful umami depth. You can find it in Polish stores, sometimes in Spanish ones too, or you can order it online through Polana.

If you love European-style chunky soups, be sure to try my Cabbage Soup, Broccoli Leek Potato Soup, Dill Pickle Soup, and Brussels Sprouts Soup next. They all share the same rustic, comforting style that makes them family favorites.

Main Ingredients and Substitutions

Refer to the recipe card to see the full list of ingredients with measurements!

• String Beans – A mix of yellow and green beans adds variety in both flavor and color, though using just green beans works perfectly too.
• Potatoes – Starchy yellow potatoes help thicken the broth and give the soup a naturally creamy texture. You can also use russets or red potatoes if you prefer, though any variety should be peeled first.
• Onion, Carrot, and Celery – Also known as a mirepoix, this veggie combo adds so much flavor to any soup or stew.
• Broth – Chicken or vegetable broth adds flavor, while Better than Bouillon with water makes a quick and easy alternative.
• Heavy Cream – It makes the soup a little creamier without changing the light, fresh flavor.
• Maggi Seasoning – Optional, but it adds a savory, umami flavor that really enhances the soup.

How to Make Perfect Green String Bean Soup

1. Sauté the Aromatics – Start by heating ghee, butter, or oil in a cast-iron or soup pot. Add the chopped onions and cook until translucent, about 4 minutes. Stir in the carrots and celery and cook for a few minutes, allowing them to soften and release their flavor.
2. Build the Base – Peel and cube the potatoes into bite-sized pieces and add them to the pot. Pour in your choice of broth and bring everything to a gentle simmer, then cover and cook for 10 minutes.
3. Add the Beans – While the base simmers, trim the ends of the beans and cut them into bite-sized pieces. Stir them into the pot and let the soup cook for another 20 minutes, until all the vegetables are tender and the flavors meld beautifully.
4. Finish and Serve – Stir in the cream and cook for 2-3 minutes. Sprinkle with fresh parsley, ladle into bowls, and enjoy!

Storing, Reheating, and Make-ahead

Leftovers keep well in the fridge for up to 4 days in an airtight container, making it a great option for meal prep or easy lunches. Reheat gently on the stovetop over medium heat, adding a splash of broth or water to thin the texture as needed.

String bean and potato soup also freezes beautifully for up to 2 months. For the best results, hold off on adding the cream until reheating. This helps the soup keep its creamy texture without separating.  

Can I make this soup vegan?

Yes! Simply use oil instead of butter and either skip the cream or swap in a splash of plant-based cream.

Can I use frozen beans instead of fresh?

Yes, frozen beans work well in this string bean soup recipe. Just add them straight to the pot without thawing. They shouldn’t need quite as long to cook, so wait until the last 10 minutes of simmering.

What should I serve with string bean soup?

This soup is delicious on its own but pairs beautifully with crusty bread or a slice of hearty rye for a classic European-style meal. You could also try serving it alongside a crisp salad for a lighter option.