This soup is exactly what it claims to be: a super simple, very green soup. Add the broccoli (or other vegetable). Add the The veg was starting to pile up and I didn’t want to wast anything and was in a desperate search for something easy but tasty that would work with a bunch of different and unusual veggies… and this was PERFECT! I love how you can dress up this soup with beans, grains, avocado toast etc – making it perfect for just about any mood! The premium ingredients harvested at the peak of flavor serve up the rich, authentic flavors of homemade soup. Each week, you can expect accessible recipes and links to thought-provoking articles. I also added a few teaspoons of Oscar Meyer bacon bits. :-(, Congrats! You saved Creamy Green Bean Soup to your. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. Saute onion for 5 minutes, or until it's clear and soft. ", Will not make again. 4 cups fresh green beans, trimmed and cut into 3/4-inch pieces Prep Time 10 minutes. The soup is also a great transitional recipe between winter and spring. I made this soup and it was fantastic! Even my carnivorous Texan husbsnd loved it. I didn't have any cream so I used skim milk powder instead. I hope you enjoy this humble recipe. Add comma separated list of ingredients to include in recipe. Your email address will not be published. My favorite part had to be the fact I was able to adapt it to fit the vegetables I had in my fridge about to go bad. You’re welcome! So so so good, this is a staple now! So, if you’re trying to entice a family member, friend, or roommate to eat more leafy greens, I suspect this would be a great choice. I almost always add kale or spinach, but I’ve used chard, too. Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember that you'll also add some soy or almond milk after blending). How on earth does that happen?? No! Crafting a thoughtful, practical newsletter is part of my goal to help you approach vegan cooking with a sense of ease and confidence! For what it’s worth, I made the soup for Steven for the first time this week. Add comma separated list of ingredients to exclude from recipe. Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. I threw in some kohlrabi, kale, chard, and yu choy (and a bit of extra ginger) and it turned out perfect!! And my roomies love you for emptying out the veggie drawers. And it seems to be a great cleanse for the digestive system…what an easy way to get greens in. Bring to a boil. 2 regular white potatoes. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant. Simmer for 5-10 minutes, or until the vegetables are tender. Nutrient information is not available for all ingredients. I used ham boullion in the water and used about twice the amount of beans. Add the potatoes, salt, and broth to the pot. i think i’ll follow suit of Amberley above, because I’m in college and also sometimes overbuy vegetables, and they go bad, and I hate throwing them out! Just the thing I’m looking for as I start on my IBD journey. I personally can’t eat potatoes, so I subbed in butternut squash I had pre-cut up from TJs. Advertisement This is simply delicious! We’re going to eat it with warm bread and butter for as long as the soup (and bread) lasts. 2 tablespoons olive oil. I changed the soy milk for soy cream and it came out so silky and smooth. I will certainly make this again!!!!! Finish off with croutons, a dollop of yogurt, chives and a sprinkling of grated nutmeg for an indulgent treat. Instructions In a large pot over medium heat, melt the butter. https://www.theblendergirl.com/recipe/creamy-blended-vegetable-soup LOVE how simple, delish, nutritious, and versatile this is. 467 calories; protein 24.4g 49% DV; carbohydrates 20.3g 7% DV; fat 32.2g 50% DV; cholesterol 104.3mg 35% DV; sodium 1775.5mg 71% DV. So glad that you enjoyed it. This soup sounds delightful and I love the lighting and composition in that top photo, beautiful. And I really look forward to a sharing new weekend reading post on Saturday. This field is for validation purposes and should be left unchanged. 2) I’m a college student, so this recipe had to be easy as all heck for me to prepare on a Thursday night during the week before finals!! I threw in fresh mushrooms. Bring to a boil. Used 7 cups chicken broth rather than 8 cups water. Privacy Policy© copyright the full helping | site by kc + mtt. I’ll definitely make this again! I followed the recipe as written except for the following: Used a mishmash of small potatoes instead of Yukon, For my greens- 2 cups of mixed cut stems, 2 cups chopped kale and stems, and two huge green cabbage leaves, 2 cups broth leftover from corned beef and cabbage plus 2 cups veggie broth. In the spirit of wasting nothing right now, I used this recipe as a jumpimg off point in order to use up a ton of chard, kale and mustard green stems I saved from this week’s salads. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, … Your email address will not be published. Required fields are marked *. Thank you, this is the BEST Green soup I have ever made or tasted. Learn how your comment data is processed. I don't think anyone noticed the difference because my kids and husband loved it. 5 cloves garlic. What a great way to use up that ham bone taking up freezer space! Seriously, I’m in heaven right now, and it was so easy! this link is to an external site that may or may not meet accessibility guidelines. This soup uses cucumber as a base and builds on the flavour with celery for some saltiness, avocado for creaminess, chilli for some spice and fresh dill for a unique refreshing kick. I’ve been making a variation of this soup for years, so it’s amazing that I’ve only now thought to share it on the blog. At first I thought it was a bit bland but after sitting for an hour after cooking the flavors came through a lot more. This was amazing soup very tasty and filling thank you so much. Looks awesome – we will definitely give this one a try. Most people won't think twice about serving basic cornbread when is on the table. Allrecipes is part of the Meredith Food Group. What can I s, What could be better for 2020 cooking fatigue and, Could these mini sweet potato casseroles be any cu, Sure, low-key cooking and two-person recipes make. There are certainly bolder and more exciting soups out there, but if you’re looking for an easy, healthy way to eat more greens–one that’s neither a green juice nor a smoothie nor a salad–this soup is the answer. 〰️ There’s always something a little strange about sharing a personal “staple”–something you’ve been making so regularly for so long that you don’t even stop to think about whether or not other people would like it–with another person. Steven actually really liked the soup, and he was pleasantly surprised by the fact that it’s not overly green tasting. It began as a means of using up kale, spinach, and other green odds and ends, and it’s become a kind of comfort food, a recipe that I appreciate anew each time I prepare it. Sometimes the simplest recipes are the best Looks delicious, Gena!! First time making green soup and I am pleasantly surprised. I actually switched out the potatoes for spinach and ended up with an even greener soup, it was just delicious. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted. Simmer, covered, … Also, somehow I was out of onion?? Heat the butter in a large skillet over medium heat. Too dang delicious The broth is really thin so if you like a thicker soup add more veggies.