After the heavier holiday meals, I felt the need to cook something with lots of vegetables. This yellow bean soup is one of the options I turn to quite often, especially when I'm in the mood for something light, tangy, and hearty, without meat. Plus, I always have yellow beans in the freezer and most of the vegetables in the fridge. I especially love the combination of sour cream and yogurt, which makes it creamy without being heavy. It’s easy to prepare, and the taste is fresh and clean.
Quick Info
Total time: approximately 60 minutes
Preparation time: 15-20 minutes (cleaning, chopping)
Cooking time: 40-45 minutes
Servings: 8-10
Difficulty: easy to medium
Recipe type: vegetable soup, meatless
Ingredients
800 g yellow beans (pods, fresh or frozen)
200 g carrots
200 g roots (parsnip and parsley root)
200 g celery (root)
150 g onion
1 red bell pepper
1 piece of leek (about 50-70 g)
5 cloves of garlic
1 bunch of fresh dill
200 g sour cream
280 g yogurt (equivalent to 2 cups)
2 eggs
2 tablespoons flour
100 ml oil
100 ml water (to start)
3 l water (or bone broth, I use water)
1 bay leaf
2 tablespoons vinegar (or to taste)
Salt, pepper
Vegetable seasoning (optional)
Extra sour cream for serving (optional)
Hot pepper (for serving, if preferred)
Preparation Method
1. I start with the vegetables: I clean the carrots, celery root, parsnip, parsley root, onion, leek, garlic, and bell pepper. I chop them all quite finely so they cook quickly and feel uniform in the soup.
2. I heat the oil (100 ml) in a large pot, add the chopped vegetables (including the garlic) and 100 ml of water. I let everything steam for about 5-10 minutes, covered, over medium heat. I stir occasionally to prevent sticking.
3. I add the yellow bean pods, cut into suitable pieces. I let them mix their flavors for another 5 minutes, still over medium heat.
4. Then I pour 3 liters of hot water over the vegetables, stir well, add salt, pepper, vegetable seasoning (to taste), and a bay leaf. I let it simmer over low heat, covered, for about 30-35 minutes, until the beans and vegetables are well cooked.
5. In the meantime, I prepare the mixture to dress the soup: I separate the eggs and put the yolks in a larger bowl. I add the sour cream, yogurt, and mix well with a whisk. I incorporate 2 tablespoons of flour, and towards the end, I add the remaining garlic, pressed. I mix again to avoid lumps.
6. When the beans and vegetables are ready, I take some of the hot broth with a ladle and gradually add it to the sour cream and yogurt mixture, stirring continuously (to prevent curdling).
7. I turn off the heat under the soup and pour in the sour cream and yogurt mixture, stirring constantly. I turn the heat back on low, let it come to a gentle boil (about 5 minutes). I don’t insist too much to avoid curdling.
8. Finally, I add the chopped fresh dill and two tablespoons of vinegar, taste for salt and pepper. I let it rest for 5-10 minutes with the lid on.
9. I serve it hot, optionally with extra sour cream and a little hot pepper on the side for those who want it.
Why I make this recipe often
This soup is quick to make and is suitable for both summer and winter. It’s filling but not heavy, keeps well in the fridge, and is a good solution when I have lots of leftover vegetables. I can easily adapt it depending on what I find in the fridge. It doesn’t need meat and still has a rich flavor.
Tips
- If using frozen beans, they do not need to be thawed beforehand.
- Mix the sour cream and yogurt well with the eggs and flour before adding the hot broth.
- Do not add the dressing directly over high heat to avoid curdling.
- Adding dill at the end keeps the soup fresh.
Substitutions
- Sour cream can be replaced with lighter sour cream or more yogurt if you want a lighter soup.
- If you don’t have yogurt, you can use just sour cream, but it’s creamier with both.
- Instead of vegetable seasoning, you can use salt and extra vegetables.
- The celery root can be reduced if you don’t like the strong taste.
Variations
- You can add chopped lovage for a more pronounced flavor.
- If you want the soup to be tangier, add more vinegar or a little lemon juice.
- It can also be made with green beans, not just yellow pods.
- For added consistency, add 1-2 diced potatoes.
Serving Ideas
- It goes well with fresh, extra sour cream at the table.
- Fresh or pickled hot pepper adds extra flavor for those who prefer it spicy.
- A slice of homemade bread completes the meal.
Frequently Asked Questions
Can the egg be omitted from the recipe?
Yes, the soup can be made without the egg. The consistency will be more liquid, but the flavor doesn’t change much.
What can I replace yellow beans with?
You can use green flat beans or wide pods, even a mix of beans, if you can’t find yellow ones. The soup’s color will be slightly different.
How sour should the soup be?
The level of sourness depends on preference. Start with two tablespoons of vinegar and taste at the end; you can add more if you want.
Can I use other types of greens?
Yes, parsley or lovage works too if you don’t have dill. The flavor will be different but still fresh.
Nutritional Values
Estimation for a medium serving (about 350-400 ml):
Calories: 140-160 kcal
Proteins: 6-7 g
Fats: 8-10 g
Carbohydrates: 10-14 g
The soup is low in fat if you use low-fat sour cream and yogurt. The fiber content is good, thanks to the vegetables. Values are approximate and vary depending on the type of sour cream and yogurt used.
Storage and Reheating
The soup can be stored in the fridge in a closed container for up to 3 days. It can be reheated over low heat, stirring gently. Freezing is not recommended, as the sour cream and yogurt may change texture.
That’s it. It’s a simple, good soup that is great anytime, especially after periods when you feel the need for something light.
Quick Info
Total time: approximately 60 minutes
Preparation time: 15-20 minutes (cleaning, chopping)
Cooking time: 40-45 minutes
Servings: 8-10
Difficulty: easy to medium
Recipe type: vegetable soup, meatless
Ingredients
800 g yellow beans (pods, fresh or frozen)
200 g carrots
200 g roots (parsnip and parsley root)
200 g celery (root)
150 g onion
1 red bell pepper
1 piece of leek (about 50-70 g)
5 cloves of garlic
1 bunch of fresh dill
200 g sour cream
280 g yogurt (equivalent to 2 cups)
2 eggs
2 tablespoons flour
100 ml oil
100 ml water (to start)
3 l water (or bone broth, I use water)
1 bay leaf
2 tablespoons vinegar (or to taste)
Salt, pepper
Vegetable seasoning (optional)
Extra sour cream for serving (optional)
Hot pepper (for serving, if preferred)
Preparation Method
1. I start with the vegetables: I clean the carrots, celery root, parsnip, parsley root, onion, leek, garlic, and bell pepper. I chop them all quite finely so they cook quickly and feel uniform in the soup.
2. I heat the oil (100 ml) in a large pot, add the chopped vegetables (including the garlic) and 100 ml of water. I let everything steam for about 5-10 minutes, covered, over medium heat. I stir occasionally to prevent sticking.
3. I add the yellow bean pods, cut into suitable pieces. I let them mix their flavors for another 5 minutes, still over medium heat.
4. Then I pour 3 liters of hot water over the vegetables, stir well, add salt, pepper, vegetable seasoning (to taste), and a bay leaf. I let it simmer over low heat, covered, for about 30-35 minutes, until the beans and vegetables are well cooked.
5. In the meantime, I prepare the mixture to dress the soup: I separate the eggs and put the yolks in a larger bowl. I add the sour cream, yogurt, and mix well with a whisk. I incorporate 2 tablespoons of flour, and towards the end, I add the remaining garlic, pressed. I mix again to avoid lumps.
6. When the beans and vegetables are ready, I take some of the hot broth with a ladle and gradually add it to the sour cream and yogurt mixture, stirring continuously (to prevent curdling).
7. I turn off the heat under the soup and pour in the sour cream and yogurt mixture, stirring constantly. I turn the heat back on low, let it come to a gentle boil (about 5 minutes). I don’t insist too much to avoid curdling.
8. Finally, I add the chopped fresh dill and two tablespoons of vinegar, taste for salt and pepper. I let it rest for 5-10 minutes with the lid on.
9. I serve it hot, optionally with extra sour cream and a little hot pepper on the side for those who want it.
Why I make this recipe often
This soup is quick to make and is suitable for both summer and winter. It’s filling but not heavy, keeps well in the fridge, and is a good solution when I have lots of leftover vegetables. I can easily adapt it depending on what I find in the fridge. It doesn’t need meat and still has a rich flavor.
Tips
- If using frozen beans, they do not need to be thawed beforehand.
- Mix the sour cream and yogurt well with the eggs and flour before adding the hot broth.
- Do not add the dressing directly over high heat to avoid curdling.
- Adding dill at the end keeps the soup fresh.
Substitutions
- Sour cream can be replaced with lighter sour cream or more yogurt if you want a lighter soup.
- If you don’t have yogurt, you can use just sour cream, but it’s creamier with both.
- Instead of vegetable seasoning, you can use salt and extra vegetables.
- The celery root can be reduced if you don’t like the strong taste.
Variations
- You can add chopped lovage for a more pronounced flavor.
- If you want the soup to be tangier, add more vinegar or a little lemon juice.
- It can also be made with green beans, not just yellow pods.
- For added consistency, add 1-2 diced potatoes.
Serving Ideas
- It goes well with fresh, extra sour cream at the table.
- Fresh or pickled hot pepper adds extra flavor for those who prefer it spicy.
- A slice of homemade bread completes the meal.
Frequently Asked Questions
Can the egg be omitted from the recipe?
Yes, the soup can be made without the egg. The consistency will be more liquid, but the flavor doesn’t change much.
What can I replace yellow beans with?
You can use green flat beans or wide pods, even a mix of beans, if you can’t find yellow ones. The soup’s color will be slightly different.
How sour should the soup be?
The level of sourness depends on preference. Start with two tablespoons of vinegar and taste at the end; you can add more if you want.
Can I use other types of greens?
Yes, parsley or lovage works too if you don’t have dill. The flavor will be different but still fresh.
Nutritional Values
Estimation for a medium serving (about 350-400 ml):
Calories: 140-160 kcal
Proteins: 6-7 g
Fats: 8-10 g
Carbohydrates: 10-14 g
The soup is low in fat if you use low-fat sour cream and yogurt. The fiber content is good, thanks to the vegetables. Values are approximate and vary depending on the type of sour cream and yogurt used.
Storage and Reheating
The soup can be stored in the fridge in a closed container for up to 3 days. It can be reheated over low heat, stirring gently. Freezing is not recommended, as the sour cream and yogurt may change texture.
That’s it. It’s a simple, good soup that is great anytime, especially after periods when you feel the need for something light.