String Bean Soup - European Style
Servings: 4
Calories: 250kcal
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.
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Ingredients
- 2 tbsp ghee or unsalted butter or cooking oil
- ½ large Vidalia (or other sweet onion) chopped
- 1 medium carrot peeled and chopped
- 2 celery stalks chopped
- 1 lb yellow potatoes peeled and cubed
- 1½ lbs string beans (yellow and green) trimmed and cut into bite-size pieces
- 5 cups chicken or vegetable broth or water with 2.5 tablespoons Better than Bouillon
- ½ cup heavy cream
- 2 tbsp Italian fresh parsley chopped
- salt and pepper to taste
- Maggi seasoning optional
Instructions
- In a Dutch Oven pot or other soup pot (6QT), heat ghee, butter, or oil.
- Chop the onions and add to the pot; cook for about 4 minutes until translucent.
- Cube or slice the carrots and celery and add to the pot; cook for another 2 minutes.
- Peel and cube potatoes in bite-sized pieces and add them to the pot.
- Pour the broth into the pot. Cover and cook for 10 minutes.
- In the meantime, trim the beans from the ends and cut them into bite-sized pieces.
- Add the beans to the soup and cook for another 20 minutes until all the veggies are soft.
- At the end, add cream and cook for 2-3 minutes.
- Finish the soup with chopped parsley and serve. Enjoy!
Nutrition
Calories: 250kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 1122mg | Potassium: 525mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4342IU | Vitamin C: 26mg | Calcium: 106mg | Iron: 2mg