Go Back
Kare

Green Bean and Potato Soup

Tender potatoes and green beans create a simple, comforting soup with a light herb broth. Mashing a few potatoes adds body without using cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course: light dinner, light lunch, Soup
Cuisine: American
Calories: 145
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 pound Yukon Gold potatoes diced
  • 1 pound fresh green beans trimmed and cut
  • 5 cups low-sodium vegetable broth
  • ½ tsp dried thyme
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley

Method
 

  1. Heat the olive oil in a large pot, then cook the onion for about 4 minutes until soft.
  2. Stir in the garlic and thyme, cooking for another 30 seconds.
  3. Add the potatoes, vegetable broth, Dijon mustard, salt, and black pepper.
  4. Bring the soup to a boil, reduce the heat, and simmer for about 10 minutes.
  5. Add the green beans and continue simmering for 10 to 12 minutes until both vegetables are tender.
  6. Mash a few potato pieces against the side of the pot to thicken the broth slightly.
  7. Stir in the lemon juice and parsley, then taste and serve.