Green bean soup with leek
I have often made green bean soup with leeks, especially when I had beans from the freezer. I usually prepare it for lunch in a large pot so that it lasts for a few days. It doesn't require complicated ingredients, and the leek gives it a different taste compared to the classic green bean soup. I often use older plates, the ones that have been passed down from my grandmother - they don't affect the taste, but I like to see them on the table.
Quick Info
Total time: 45-50 minutes
Servings: 5-6
Difficulty: easy
Ingredients
500 g frozen (or fresh) green beans
1 medium red onion
1 leek (the white part and a little of the green)
1 medium carrot
1 small parsley root
1 slice of celery (about 50 g)
1 glass of tomato puree (about 200 ml)
50 ml oil
2.5-3 l water
salt (to taste)
fresh herbs for serving (lovage, parsley)
Preparation method
1. Wash the vegetables. Peel the onion, carrot, celery, and parsley root. Cut the leek in half lengthwise, then slice it thinly.
2. Chop the onion as finely as possible, and cut the carrot and celery into rounds or small cubes, and do the same with the parsley root. If the beans are fresh, break them into pieces of 3-4 cm. If they are frozen, leave them as they are.
3. In a 4-5 liter pot, heat the oil (not too hot). Sauté the onion, carrot, celery, parsley root, and about half of the leek for 4-5 minutes over low heat. They should not brown, just soften a bit.
4. Add the water (start with 2.5 l if you want it thicker) and salt to taste. Let it come to a boil, then cover and simmer the vegetables over medium heat for about 15-20 minutes.
5. When the carrot is almost cooked, add the green beans. Let it cook for another 10-15 minutes. Check occasionally to see if both the carrot and the beans are cooked.
6. When the vegetables are cooked, pour in the tomato puree and the rest of the sliced leek. Stir, let it boil for a few more minutes (5 minutes).
7. Taste for salt and adjust if necessary. If you want it thinner, you can add hot water now.
8. Turn off the heat. Sprinkle with fresh chopped herbs, as desired. When serving, add finely chopped raw leek for a more intense flavor.
Why I make this recipe often
It is quick, does not require many ingredients, and is suitable for fasting days as well as when you want something lighter. It can be kept in the fridge for 2-3 days and is just as good when reheated. You can adjust the proportions based on what you have at home. It also helps me when I have leftover frozen beans from the season.
Tips and variations
Tips
- Chop the onion as finely as possible so that large pieces are not felt in the soup.
- Adding leek at the end gives a fresher taste.
- Do not add the tomato puree at the beginning, as it can harden the beans.
- If you cook the leek too long, it can become sweet and lose its specific taste.
- Use hot water if you add more during cooking to avoid stopping the process.
Substitutions
- Fresh or frozen green beans work just as well.
- White onion can replace red onion, but the taste will be a bit more neutral.
- Tomato puree can be replaced with crushed tomatoes if in season.
- If you don’t have parsley root, you can use just carrot and celery.
- For herbs: lovage is classic for soups, but parsley works too.
Variations
- For a sourer soup, add a bit of borscht or lemon juice towards the end.
- You can add a handful of potatoes, diced small, along with the beans for consistency.
- If you are not fasting, you can add a bit of smoked meat or bacon while sautéing.
Serving ideas
- The soup is good warm, with fresh bread or polenta.
- It also goes well with hot peppers if you want something spicier.
- Sprinkle raw leek on top directly in the bowl for a texture contrast.
Frequently asked questions
1. Can I use yellow flat beans instead of green beans?
Yes, any type of bean pod works for this soup. Just adjust the cooking time if it is thicker.
2. Can the soup be made without tomato puree?
Yes, but the taste will be more neutral. You can compensate with a bit of vinegar or borscht to achieve acidity.
3. What do I do if the soup is too thick?
Add hot water, stir, and let it boil for 2-3 minutes. Then taste and adjust the salt.
4. How long does it last in the fridge?
2-3 days, in covered containers. If you add the herbs only at serving, the soup lasts better.
5. Can I freeze the soup?
Yes, it freezes well, but the leek tends to lose its texture. If you want to freeze it, add the herbs and raw leek only after thawing and reheating.
Nutritional values
One serving has approximately 130-150 kcal, with 5-6 g of fat, 18-20 g of carbohydrates, and 3-4 g of protein. It is low in calories and contains enough fiber from vegetables, especially if you use more leek and beans. It has no cholesterol if it is vegan.
Storage and reheating
The green bean soup with leeks stores well in the fridge, in a covered container, for 2-3 days. It can be reheated over low heat or in the microwave. If you know you won't consume it all at once, do not add all the herbs at the beginning - add them only when serving. If it thickens in the fridge, you can add a little water when reheating.
The vegetables are washed, peeled, and sliced. The onion is finely chopped. Sauté the vegetables lightly in oil. Pour 3 liters of water into the pot. Boil for 15-20 minutes. When the carrot is tender, add the green beans. Bring to a boil again and add the tomato paste. Serve the soup with plenty of greens and finely chopped leek tops.
It can also be served as a fasting dish.
Ingredients: 500 g frozen green beans from our own production, 1 red onion, 1 leek, 1 carrot, 1 root parsley, 1 slice of celery, 1 glass of broth, 50 ml of oil, salt
