Discover the Ultimate Comfort of Spring: Homemade Green Bean Soup

The anticipation for green bean season is palpable. When it arrives (or if we resort to the freezer aisle for our veggie fix), many of us default to the classic preparation of green beans with butter and breadcrumbs. But venturing beyond the familiar can be rewarding. Our adventure into the unknown started with a recipe we stumbled upon online, proving that few soups can rival the taste and nutritional value of one made with green beans.

Making soup is remarkably straightforward, especially if you have broth on hand (which we always advise preparing ahead, but it's also useful to know how to do so properly). It's an uncomplicated, affordable, enjoyable, and utterly scrumptious affair. Honestly, what could be better? We warmly invite you to try the recipe and share your thoughts with us!

Ingredients:

• Approximately 6 cups of vegetable broth,
• 1.1 pounds of green beans,
• 3-4 potatoes,
• 2 carrots,
• 1 onion,
• 3 cloves of garlic,
• Approximately 6.8 fluid ounces of cream,
• 4 tablespoons of oil,
• Salt, pepper,
• Turmeric,
• Smoked paprika,
• 3 tablespoons of soy sauce,
• Dill.

How to make it:

1. Start by dicing the onion, potatoes, and carrots into small cubes. Crush the garlic. Heat oil in a pan and begin sautéing the vegetables, starting with the onion, then adding the carrots and potatoes, and finally, the garlic.
2. Transfer the sautéed vegetables into a pot and cover them with the broth. Add salt, pepper, and turmeric, then cook over medium heat.
3. Prepare the green beans by washing them, trimming the ends, and cutting them into roughly 0.8-inch pieces. Add them to the soup and cook until tender.
4. To finish, stir in the soy sauce and smoked paprika, then blend in the cream. Garnish with chopped dill before serving. Bon appétit!