Green bean soup

Delicious Green Bean Soup – A Comforting Vegan Recipe

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4-6

If you are looking for a simple yet flavorful recipe for a fasting day, green bean soup is the perfect choice. This soup is not only filling but also rich in nutrients, thanks to the fresh and healthy ingredients. So, let’s get started!

Necessary ingredients:
- 1 jar of green beans (about 400 g)
- 2 onions
- 2 carrots
- 1 parsnip
- ½ celery
- 2 peppers (preferably one red and one green for a colorful look)
- 3 tablespoons of tomato paste or puree
- 1 tablespoon of flour
- 2 tablespoons of oil (preferably olive oil for a distinct taste)
- Tarragon in vinegar (to taste)
- Fresh lovage (or dried, according to preference)
- Dried thyme
- Salt and pepper (to taste)

Step by step:

1. Preparing the vegetables: Start by peeling the onion, carrots, parsnip, and celery. Chop them finely – the onion into small cubes, and the carrots and parsnip into thin rounds. This will allow the vegetables to cook evenly and release their aroma into the soup.

2. Boiling the vegetables: In a large pot, add 1.5 liters of water and bring it to a boil. Once the water is boiling, add the onion, carrots, parsnip, and celery. Let them boil together for about 10 minutes.

3. Adding the peppers: When the vegetables are slightly cooked, chop the pepper into cubes and add it to the pot. Let it boil for another 5 minutes for the flavors to combine.

4. Including the green beans: If you are using canned green beans, drain them and rinse quickly under cold water to remove excess salt. Add them to the pot along with the tomato paste. This step will add a touch of acidity and an appealing color to the soup.

5. The roux: In a separate pan, heat the oil over medium heat. Add the other onion, chopped finely, and sauté until it becomes translucent. Then, add the flour and mix well, being careful not to let it burn. This roux will thicken the soup and give it a creamy texture.

6. Combining the roux with the soup: Using a ladle, take a few cups of the soup that is on the stove and slowly pour it into the pan over the roux. Mix well to avoid lumps, then pour the mixture back into the pot.

7. Finishing the soup: When the vegetables are fully cooked, add the tarragon and thyme. Let the soup boil for a few more minutes, then season with salt and pepper to taste. Finally, add the chopped lovage for an extra flavor boost.

Serving suggestions: Green bean soup is delicious served hot, alongside a slice of whole-grain bread or polenta. You can drizzle a bit of olive oil on top for a more intense flavor. Also, feel free to experiment with other herbs or add other vegetables, such as zucchini or potatoes, to diversify the recipe.

Enjoy this healthy and filling vegan soup that brings a touch of good mood to every bowl. This green bean soup recipe is perfect for cool autumn evenings or any day of the week when you crave something comforting and full of vitamins!

 Ingredients: 1 jar of green beans, 2 onions, 2 carrots, 1 parsnip, 1/2 celery, 2 peppers, 3 tablespoons of tomato paste or broth, 1 tablespoon of flour, 2 tablespoons of oil, tarragon in vinegar, lovage, thyme, salt, pepper

 Tags:  soup green beans tarragon post