Green Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 cups green beans trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup potatoes peeled and diced
- 1/4 cup cream optional
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Pour in the chicken or vegetable broth.
- Add green beans, diced potatoes, salt, pepper, and thyme to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Check that the potatoes are tender.
- Optional: Stir in cream and mix until heated through.
- Remove from heat and let the soup rest for 5 minutes.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
For a thicker consistency, you can blend a portion of the soup and then mix it back in. Adjust the seasoning to your taste; some might prefer a bit more salt or a squeeze of lemon juice for added tanginess. If you want a vegetarian version, ensure you use vegetable broth and skip the cream for a lighter soup.
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