There are days when my children want something tangy and simple for lunch, and green bean soup always tops their preferences. I usually prepare it on busy days because it doesn't require many ingredients and takes quite little time. I've tried several variations, but this is the one I return to, as it has a balanced taste and I always have the ingredients at home. I usually let it cool for the evening meal when it's even more suitable, especially in summer.
Quick Info
Total time: about 40-45 minutes
Servings: 4-5
Difficulty: easy
Ingredients
2 medium carrots
450 g frozen green beans (or fresh, if you have)
100 g celery root
3 tablespoons oil
1 bay leaf
150 ml tomato juice
salt to taste
freshly ground black pepper
4-5 allspice berries
1 teaspoon mustard seeds (or a few seeds, to taste)
chopped fresh parsley, for serving
about 1.5 liters water
Preparation method
1. Peel the carrots and celery. Cut the carrots into rounds, the celery into smaller cubes. Celery provides the base flavor, so don't skip it or reduce it too much.
2. In a large pot, heat the oil. Add the celery and sauté over medium heat, stirring occasionally, for 5 minutes. The celery needs a little more time to soften first.
3. Add the carrots to the celery and continue to sauté for another 5 minutes, still over medium heat. The vegetables should not brown, just gain flavor and soften slightly.
4. Add the green beans. If they are frozen, you can add them directly without thawing.
5. Pour in the water (1.5 liters or enough to cover the vegetables by 2-3 fingers). Add the bay leaf, allspice berries, and mustard seeds.
6. Let it simmer on low heat, partially covered, for about 20-25 minutes. Check occasionally if the vegetables are cooked. If using fresh beans, it may take less time.
7. When the vegetables are cooked, add the tomato juice. Increase the heat slightly and let it boil for 2-3 minutes to mix the flavors.
8. Adjust salt and pepper to taste.
9. Remove the pot from the heat and sprinkle with chopped fresh parsley.
10. Let it cool a bit before serving, or even serve it cold if it's hot outside.
Why I make this recipe often
This soup is quick to prepare and doesn't involve much work. The vegetables are always on hand, and the taste is mild enough to be accepted by even picky children. It can be kept in the fridge for the next day without losing its texture. For me, it's a convenient and surprise-free recipe.
Tips
- If you have fresh green beans, wash and trim the ends before adding them to the soup.
- When boiling, leave the lid slightly ajar to prevent it from overflowing while allowing steam to escape.
- Add fresh parsley at the end to keep its flavor.
- If you prefer a tangier soup, you can add a bit of borscht or lemon juice at the end.
Substitutions
- Frozen green beans can be replaced with yellow flat beans if you prefer.
- Celery can be omitted, but the soup will be less flavorful.
- Instead of tomato juice, you can use fresh grated tomatoes (about 2-3 ripe tomatoes).
- Allspice berries can be replaced with a bit of coriander seeds or even black peppercorns if you don't have anything else.
- Sunflower oil can also be olive oil for a more neutral taste.
Variations
- For a heartier soup, you can add 1-2 diced potatoes along with the carrots.
- If you want protein, add a beaten egg in a thin stream at the end, stirring constantly (like in salad soup).
- You can add a small clove of finely chopped garlic while boiling for a light aroma.
- If you have green lovage, you can add it along with the parsley for a more intense flavor.
Serving ideas
- In summer, I keep the soup in the fridge and serve it cold with a slice of whole grain bread.
- It's also suitable warm as a first course for lunch.
- It goes well with simple croutons, without any additional toppings.
- If you want it heartier, you can add a spoonful of sour cream when serving.
Frequently asked questions
1. Can I make the soup without celery?
Yes, but celery gives a distinct flavor. If you don't have it, you can use parsnip or parsley root, but the result will be slightly different.
2. Do fresh green beans need to be blanched beforehand?
No, just clean and cut them. They cook directly in the soup, just like frozen ones.
3. Can I freeze the soup?
Yes, it can be frozen without any problems. The texture of the vegetables may become softer upon thawing, but the taste remains fine.
4. What can I use to sour it if I don't have tomato juice?
You can use borscht, lemon juice, or even a bit of vinegar. Add a little at a time, taste, and adjust at the end.
5. Can it be made without oil?
Yes, you can skip the sautéing part and boil the vegetables directly in water. The taste will be less rich, but it works for a dietary version.
Nutritional values (estimated per serving)
Calories: 80-100 kcal
Protein: 3-4 g
Carbohydrates: 12-14 g
Fats: 3-4 g
Fiber: 4-5 g
The soup is low in calories, high in fiber, vitamins, and has low fat. It is suitable for light lunches or vegetarian menus.
Storage and reheating
The soup keeps well in the fridge for up to 3 days, covered. It can be consumed cold or reheated on low heat to prevent the vegetables from breaking down. If reheating in the microwave, do it in small portions to avoid boiling too hard. In the freezer, it lasts up to 1 month, but the texture of the green beans may change after thawing.
Otherwise, it doesn't really need special adjustments – it's a basic recipe that I never get bored of, because I can always change a small detail based on what I have at home.
Quick Info
Total time: about 40-45 minutes
Servings: 4-5
Difficulty: easy
Ingredients
2 medium carrots
450 g frozen green beans (or fresh, if you have)
100 g celery root
3 tablespoons oil
1 bay leaf
150 ml tomato juice
salt to taste
freshly ground black pepper
4-5 allspice berries
1 teaspoon mustard seeds (or a few seeds, to taste)
chopped fresh parsley, for serving
about 1.5 liters water
Preparation method
1. Peel the carrots and celery. Cut the carrots into rounds, the celery into smaller cubes. Celery provides the base flavor, so don't skip it or reduce it too much.
2. In a large pot, heat the oil. Add the celery and sauté over medium heat, stirring occasionally, for 5 minutes. The celery needs a little more time to soften first.
3. Add the carrots to the celery and continue to sauté for another 5 minutes, still over medium heat. The vegetables should not brown, just gain flavor and soften slightly.
4. Add the green beans. If they are frozen, you can add them directly without thawing.
5. Pour in the water (1.5 liters or enough to cover the vegetables by 2-3 fingers). Add the bay leaf, allspice berries, and mustard seeds.
6. Let it simmer on low heat, partially covered, for about 20-25 minutes. Check occasionally if the vegetables are cooked. If using fresh beans, it may take less time.
7. When the vegetables are cooked, add the tomato juice. Increase the heat slightly and let it boil for 2-3 minutes to mix the flavors.
8. Adjust salt and pepper to taste.
9. Remove the pot from the heat and sprinkle with chopped fresh parsley.
10. Let it cool a bit before serving, or even serve it cold if it's hot outside.
Why I make this recipe often
This soup is quick to prepare and doesn't involve much work. The vegetables are always on hand, and the taste is mild enough to be accepted by even picky children. It can be kept in the fridge for the next day without losing its texture. For me, it's a convenient and surprise-free recipe.
Tips
- If you have fresh green beans, wash and trim the ends before adding them to the soup.
- When boiling, leave the lid slightly ajar to prevent it from overflowing while allowing steam to escape.
- Add fresh parsley at the end to keep its flavor.
- If you prefer a tangier soup, you can add a bit of borscht or lemon juice at the end.
Substitutions
- Frozen green beans can be replaced with yellow flat beans if you prefer.
- Celery can be omitted, but the soup will be less flavorful.
- Instead of tomato juice, you can use fresh grated tomatoes (about 2-3 ripe tomatoes).
- Allspice berries can be replaced with a bit of coriander seeds or even black peppercorns if you don't have anything else.
- Sunflower oil can also be olive oil for a more neutral taste.
Variations
- For a heartier soup, you can add 1-2 diced potatoes along with the carrots.
- If you want protein, add a beaten egg in a thin stream at the end, stirring constantly (like in salad soup).
- You can add a small clove of finely chopped garlic while boiling for a light aroma.
- If you have green lovage, you can add it along with the parsley for a more intense flavor.
Serving ideas
- In summer, I keep the soup in the fridge and serve it cold with a slice of whole grain bread.
- It's also suitable warm as a first course for lunch.
- It goes well with simple croutons, without any additional toppings.
- If you want it heartier, you can add a spoonful of sour cream when serving.
Frequently asked questions
1. Can I make the soup without celery?
Yes, but celery gives a distinct flavor. If you don't have it, you can use parsnip or parsley root, but the result will be slightly different.
2. Do fresh green beans need to be blanched beforehand?
No, just clean and cut them. They cook directly in the soup, just like frozen ones.
3. Can I freeze the soup?
Yes, it can be frozen without any problems. The texture of the vegetables may become softer upon thawing, but the taste remains fine.
4. What can I use to sour it if I don't have tomato juice?
You can use borscht, lemon juice, or even a bit of vinegar. Add a little at a time, taste, and adjust at the end.
5. Can it be made without oil?
Yes, you can skip the sautéing part and boil the vegetables directly in water. The taste will be less rich, but it works for a dietary version.
Nutritional values (estimated per serving)
Calories: 80-100 kcal
Protein: 3-4 g
Carbohydrates: 12-14 g
Fats: 3-4 g
Fiber: 4-5 g
The soup is low in calories, high in fiber, vitamins, and has low fat. It is suitable for light lunches or vegetarian menus.
Storage and reheating
The soup keeps well in the fridge for up to 3 days, covered. It can be consumed cold or reheated on low heat to prevent the vegetables from breaking down. If reheating in the microwave, do it in small portions to avoid boiling too hard. In the freezer, it lasts up to 1 month, but the texture of the green beans may change after thawing.
Otherwise, it doesn't really need special adjustments – it's a basic recipe that I never get bored of, because I can always change a small detail based on what I have at home.