25+ Irresistible Green Bean Soup Recipes for Comfort and Nutrition

Green beans are one of the most versatile vegetables, offering a fresh, crisp texture and mild flavor that blends seamlessly with a variety of soups.

Whether you’re craving a comforting, creamy blend or a hearty, broth-based dish, green bean soups are an excellent option for any occasion.

From simple and classic to inventive and unique, there’s a green bean soup recipe for every taste preference.

In this article, we’ve compiled 25+ delicious green bean soup recipes that will inspire you to get creative in the kitchen.

Whether you prefer a vegetarian option, a savory meat-based soup, or a nutrient-packed vegan version, you’ll find a recipe that suits your needs.

Green bean soups are not only easy to prepare but also full of health benefits, making them the perfect addition to your meal rotation.

So grab your pot, and let’s dive into these comforting and nourishing green bean soup recipes that will have you coming back for more!

25+ Irresistible Green Bean Soup Recipes for Comfort and Nutrition

Green bean soup is the epitome of wholesome comfort food.

Whether you’re making it for a quick lunch, a hearty dinner, or a crowd-pleasing dish for a gathering, green bean soups never fail to deliver both flavor and nutrition.

With the variety of recipes we’ve shared, you can enjoy everything from light, vegetable-packed broths to rich, creamy concoctions.

Green beans are not only delicious but also offer essential nutrients, making these soups a wonderful option for any diet.

So, whether you’re in the mood for a classic green bean soup or want to try something new, you now have over 25 recipes to choose from.

Explore the endless possibilities, and let the humble green bean transform your soup creations into something extraordinary.

Classic Green Bean Soup

A traditional green bean soup that highlights the natural flavors of fresh green beans combined with a savory broth, vegetables, and aromatic herbs. This recipe is perfect for a hearty lunch or a comforting dinner during colder months.

• 1 lb fresh green beans, trimmed and cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 carrot, peeled and sliced
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent (about 3 minutes).
2. Add the diced potatoes and carrots, stirring to combine, and cook for another 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and add the green beans and bay leaf.
4. Simmer for about 30 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste, and remove the bay leaf before serving.
6. Garnish with fresh parsley just before serving.

This classic green bean soup is a simple yet nourishing dish that brings out the goodness of fresh vegetables and broth. The addition of potatoes and carrots provides extra depth, while the savory flavors of the garlic and onion enhance the overall taste. Perfect for a family meal, this soup is both nutritious and satisfying, making it an ideal option for those seeking comfort food with a wholesome twist.

Green Bean and Tomato Soup

A delightful combination of green beans and ripe tomatoes, creating a flavorful and vibrant soup that’s both refreshing and hearty. This soup is easy to prepare and serves as a great option for a light dinner or a healthy appetizer.

• 1 lb fresh green beans, trimmed and cut into 2-inch pieces
• 2 cups fresh tomatoes, chopped (or 1 can of diced tomatoes)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• A squeeze of lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until the onion is soft and translucent (about 5 minutes).
2. Add the chopped tomatoes to the pot and cook for an additional 5 minutes, allowing the tomatoes to break down and release their juices.
3. Pour in the vegetable broth and add the thyme. Bring the soup to a boil.
4. Reduce the heat and add the green beans, letting the soup simmer for 20–25 minutes until the green beans are tender.
5. Season with salt and pepper to taste. For an extra burst of freshness, add a squeeze of lemon juice.
6. Serve hot, garnished with extra herbs or a dollop of sour cream, if desired.

This green bean and tomato soup is a perfect blend of freshness and heartiness, with the natural sweetness of tomatoes balancing the crispness of green beans. The touch of thyme infuses the broth with a subtle herby flavor, making it a warm, satisfying meal. This soup can be easily adapted by adding other vegetables or a protein of choice, making it a versatile dish for any occasion.

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Spicy Green Bean Soup with Coconut Milk

A bold and spicy green bean soup that incorporates the richness of coconut milk and the heat from chili peppers. This soup is an exciting twist on traditional green bean recipes, offering a tropical flair that’s both flavorful and comforting.

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2–3 Thai bird’s eye chilies (or any small chili), finely chopped
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, bell pepper, and chopped chilies, sautéing until the onion softens (about 4 minutes).
2. Stir in the curry powder, ground ginger, and turmeric, and cook for another 1–2 minutes to allow the spices to release their aromas.
3. Add the coconut milk and vegetable broth, and bring the soup to a boil.
4. Reduce the heat and add the green beans. Simmer for 20 minutes, or until the green beans are tender and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This spicy green bean soup offers a delightful contrast of flavors, from the creaminess of coconut milk to the heat of chili peppers. The curry and turmeric add warmth, while the ginger brings a fragrant, zesty element. This soup is perfect for those who enjoy bold and exotic flavors and is sure to become a new favorite for spice lovers. It’s a vibrant and satisfying dish that brings comfort with an exciting twist.

Green Bean and Lentil Soup

This nourishing green bean and lentil soup combines the earthiness of lentils with the crispness of fresh green beans, creating a hearty, protein-packed dish. It’s a perfect choice for those seeking a filling, wholesome soup with a slight touch of spice.

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 1 cup dried lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper, to taste
• Fresh lemon juice, to taste (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, sautéing until the vegetables are soft (about 5 minutes).
2. Stir in the cumin and paprika, cooking for another 1–2 minutes to allow the spices to bloom.
3. Add the lentils, vegetable broth, and bay leaf to the pot, and bring to a boil.
4. Reduce the heat, cover, and simmer for about 25 minutes, or until the lentils are tender.
5. Add the green beans and continue to cook for an additional 10 minutes until the beans are tender.
6. Season with salt and pepper to taste, and add a squeeze of fresh lemon juice for extra brightness before serving.

This green bean and lentil soup is both filling and flavorful, offering a great balance between the nutty texture of lentils and the crispness of green beans. The addition of cumin and paprika gives it a warm, comforting depth, while the bright lemon juice enhances the overall freshness. This soup is not only a great source of plant-based protein but also a satisfying, healthy option for any meal of the day.

Green Bean Soup with Sausage

A hearty and savory green bean soup that incorporates sausage for added richness and flavor. The sausage infuses the broth with its savory juices, creating a soup that’s robust and filling.

• 1 lb green beans, trimmed and cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 pound sausage (Italian sausage or any sausage of choice), casings removed and crumbled
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up into crumbles with a spoon, and cook until browned (about 5 minutes).
2. Add the onion and garlic to the pot, sautéing until the onion becomes translucent (about 3 minutes).
3. Stir in the potatoes, cooking for another 3–5 minutes to combine the flavors.
4. Add the chicken broth, thyme, and oregano. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
5. Add the green beans to the pot and continue simmering for another 10–15 minutes, or until the beans are tender.
6. Season with salt and pepper to taste.
7. Garnish with freshly chopped parsley before serving.

This green bean soup with sausage is a comforting, robust dish that combines the savory richness of sausage with the freshness of green beans. The addition of potatoes makes the soup extra hearty and satisfying, making it a perfect choice for a cozy, filling meal. The thyme and oregano bring a subtle herbal note to balance the richness, while the parsley adds a fresh finish. This soup is sure to please any fan of meaty, flavorful dishes.

Green Bean and Sweet Potato Soup

This green bean and sweet potato soup blends the sweetness of roasted sweet potatoes with the crispness of green beans for a unique and vibrant dish. The mix of flavors and textures makes it a deliciously different way to enjoy green beans.

• 1 lb green beans, trimmed and cut into 2-inch pieces
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for about 25–30 minutes, or until the sweet potatoes are tender and lightly browned.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
3. Add the roasted sweet potatoes, vegetable broth, cinnamon, and cumin to the pot, and bring to a simmer.
4. Let the soup simmer for 15 minutes to allow the flavors to meld together.
5. Add the green beans to the pot and cook for an additional 10 minutes, or until the green beans are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro or parsley.

The combination of sweet potatoes and green beans in this soup creates a unique and delicious flavor profile. The roasted sweetness of the sweet potatoes pairs beautifully with the crisp green beans, while the cinnamon and cumin add depth and warmth. This soup is a comforting and vibrant option, perfect for both cooler weather and those looking for a healthy, yet filling dish. It’s a great way to incorporate more vegetables into your meals without compromising on taste.

Green Bean and Mushroom Soup

A savory green bean and mushroom soup that combines the umami richness of mushrooms with the crisp, fresh taste of green beans. The earthy flavors of the mushrooms complement the green beans perfectly, making this soup a delightful vegetarian option.

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 lb mushrooms (button or cremini), sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt, to taste
• 1 tablespoon soy sauce (optional, for extra umami)
• Fresh thyme, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the mushrooms, sautéing until they release their moisture and become golden brown (about 5 minutes).
2. Add the onion and garlic, and cook for another 3 minutes until the onion softens.
3. Pour in the vegetable broth, thyme, and soy sauce (if using), bringing the soup to a boil.
4. Lower the heat and add the green beans, simmering for about 20 minutes until the green beans are tender.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh thyme.

This green bean and mushroom soup is rich with earthy flavors and the savory depth that mushrooms provide. The green beans add a refreshing crunch, creating a perfect balance of textures in the soup. With a simple, yet flavorful broth enhanced by soy sauce, this vegetarian-friendly dish is both comforting and nourishing. It’s a wonderful choice for those who enjoy the combination of vegetables with a deep, umami taste.

Green Bean and Bacon Soup

For a hearty and flavorful green bean soup, this recipe incorporates crispy bacon, which adds a smoky richness to the broth. The combination of green beans and bacon creates a perfect contrast of fresh and savory flavors.

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 6 slices bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy (about 5 minutes). Remove the bacon and set it aside, leaving a small amount of bacon fat in the pot.
2. Add the onion and garlic to the pot and sauté in the bacon fat until softened (about 3 minutes).
3. Stir in the diced potatoes, cooking for another 5 minutes.
4. Add the chicken broth, thyme, and bay leaf, and bring to a boil.
5. Reduce the heat to low and simmer for 15 minutes until the potatoes begin to soften.
6. Add the green beans and continue to simmer for another 10–15 minutes, until the green beans are tender.
7. Stir in the crispy bacon and season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

This green bean and bacon soup is a satisfying, savory dish with a wonderful balance of flavors. The bacon adds a smoky, salty crunch that perfectly complements the fresh green beans and creamy potatoes. The richness of the broth makes this soup a comforting meal that can be enjoyed on its own or paired with a slice of crusty bread. The crispy bacon topping adds a delightful finish, making it a family favorite for any occasion.

Green Bean and Corn Soup

A light yet satisfying soup that combines the sweetness of fresh corn with the freshness of green beans. This soup is perfect for summer when both ingredients are at their peak, offering a burst of color and flavor in every spoonful.

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 2 cups fresh corn kernels (or frozen corn)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 potato, peeled and diced
• 4 cups vegetable broth
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion softens (about 4 minutes).
2. Add the diced potato to the pot and cook for another 3 minutes.
3. Pour in the vegetable broth, smoked paprika, and cumin, and bring to a boil.
4. Reduce the heat and simmer for 10 minutes, until the potato starts to soften.
5. Add the green beans and corn, and continue to simmer for 15 minutes, until both the green beans and potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This green bean and corn soup is a bright, flavorful dish that captures the essence of summer vegetables. The sweetness of the corn perfectly balances the earthy flavor of the green beans, while the potato adds a comforting creaminess to the broth. The smoky paprika and cumin enhance the flavor profile, giving the soup a hint of warmth and complexity. This soup is light yet satisfying, making it an ideal dish for a casual lunch or a light dinner.

Green Bean and Chickpea Soup

A nutritious and hearty green bean and chickpea soup that offers a satisfying balance of plant-based protein and fresh vegetables. The chickpeas add creaminess to the broth, while the green beans provide a crunchy contrast, making this soup both hearty and refreshing.

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh lemon juice, to taste (optional)
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrot, sautéing for 5 minutes until softened.
2. Stir in the cumin and smoked paprika, cooking for another 1–2 minutes to release the spices’ aromas.
3. Add the chickpeas and vegetable broth to the pot, bringing the mixture to a boil.
4. Lower the heat and add the green beans, simmering for 20 minutes or until the green beans are tender.
5. Season with salt and pepper to taste. If you like a bit of brightness, add a squeeze of fresh lemon juice.
6. Serve hot, garnished with fresh parsley or cilantro.

This green bean and chickpea soup is a filling, well-balanced dish that’s perfect for anyone looking for a protein-packed meal. The chickpeas add a creamy texture to the broth while complementing the fresh crunch of green beans. The earthy spices of cumin and smoked paprika create a flavorful depth, while the option for a squeeze of lemon juice brightens the dish. It’s a healthy, comforting, and simple soup ideal for any season.

Green Bean and Tofu Soup

A vegan-friendly green bean and tofu soup that combines the lightness of green beans with the creamy texture of tofu, creating a deliciously satisfying dish. This soup is packed with protein and perfect for those seeking a plant-based meal that doesn’t sacrifice flavor.

• 1 lb green beans, trimmed and cut into 2-inch pieces
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 tablespoon sesame oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame seeds
• Salt and pepper, to taste
• Fresh cilantro or green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the onion, garlic, and grated ginger, sautéing for about 3–4 minutes until softened.
2. Add the tofu cubes to the pot and cook for an additional 5 minutes, stirring occasionally, until the tofu is lightly browned on all sides.
3. Pour in the vegetable broth, soy sauce, and rice vinegar, bringing the soup to a simmer.
4. Add the green beans and cook for 15–20 minutes until the beans are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with toasted sesame seeds and fresh cilantro or green onions.

This green bean and tofu soup is a light yet filling meal that provides the perfect balance of protein and vegetables. The tofu adds a creamy richness to the broth while the green beans offer a satisfying crunch. The combination of soy sauce and rice vinegar gives the soup a savory and slightly tangy depth of flavor. With the freshness of cilantro or green onions as a garnish, this vegan-friendly soup is both refreshing and hearty, ideal for a wholesome lunch or dinner.

Green Bean and Carrot Soup

A vibrant green bean and carrot soup that’s naturally sweet and full of wholesome ingredients. The carrots lend a subtle sweetness to the soup, while the green beans offer a fresh contrast, making this an easy-to-make yet flavorful dish.

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 2 large carrots, peeled and diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley or dill, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 3 minutes until softened.
2. Stir in the turmeric and cumin, allowing the spices to cook for another 1–2 minutes.
3. Add the diced carrots and vegetable broth, bringing the soup to a boil.
4. Lower the heat and let the soup simmer for 10 minutes until the carrots begin to soften.
5. Add the green beans and simmer for another 10–15 minutes until both the green beans and carrots are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or dill.

This green bean and carrot soup is a light, refreshing dish that highlights the natural sweetness of carrots and the crispness of green beans. The turmeric and cumin give the soup a warm, aromatic base, making it comforting without being heavy. This soup is simple to make but full of flavor, and the fresh parsley or dill garnish adds a bright touch to each serving. It’s an ideal choice for a quick and healthy meal that’s both satisfying and nourishing.

Green Bean and Tomato Soup

This green bean and tomato soup brings together the bright, tangy flavor of tomatoes with the freshness of green beans. The tomatoes create a flavorful base while the green beans add a crisp texture, making this soup a perfect balance of light yet hearty.

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 4 large ripe tomatoes, chopped (or 1 can (15 oz) crushed tomatoes)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened and fragrant.
2. Stir in the chopped tomatoes (or crushed tomatoes), basil, and oregano. Cook for 10 minutes until the tomatoes break down and form a thick sauce.
3. Add the vegetable broth and bay leaf, bringing the soup to a boil.
4. Lower the heat and add the green beans, simmering for 15–20 minutes until the beans are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This green bean and tomato soup is a fresh, vibrant dish that combines the tanginess of tomatoes with the crisp texture of green beans. The herbs like basil and oregano enhance the soup’s flavor, giving it a satisfying depth while keeping it light. The simplicity of this soup makes it perfect for a quick, nutritious meal, and the fresh basil adds a refreshing touch as a garnish. It’s ideal for those looking for a summery, vegetable-packed soup that’s full of flavor.

Green Bean and Pea Soup

This green bean and pea soup is a light, yet hearty option that combines the sweetness of peas with the earthy flavor of green beans. The peas create a smooth texture in the broth while the green beans add a nice crunch, making it both comforting and refreshing.

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 2 cups frozen peas
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• Fresh mint or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Stir in the thyme and coriander, cooking for another 1–2 minutes until fragrant.
3. Add the vegetable broth, green beans, and peas, bringing the soup to a boil.
4. Reduce the heat and let the soup simmer for 15–20 minutes, until the green beans are tender and the peas are heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh mint or parsley.

This green bean and pea soup is a perfect balance of sweetness and earthiness, with peas lending a creamy texture and green beans offering a satisfying crunch. The thyme and coriander add a subtle yet aromatic flavor, making this soup flavorful without being overwhelming. The fresh mint or parsley as a garnish enhances the soup with a burst of freshness, creating a dish that’s both light and comforting. It’s a great choice for those seeking a healthy and vibrant soup packed with vegetable goodness.

Green Bean and Zucchini Soup

This green bean and zucchini soup is a simple, vegetable-packed option that’s perfect for a light meal. The combination of tender green beans and soft zucchini creates a fresh, hearty texture, while the light broth keeps the dish refreshing and nutritious.

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 2 medium zucchinis, chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh lemon juice, to taste (optional)
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Stir in the oregano and turmeric, allowing the spices to bloom for 1–2 minutes.
3. Add the vegetable broth, green beans, and zucchini to the pot, bringing the soup to a boil.
4. Reduce the heat and let the soup simmer for 20 minutes, until the vegetables are tender.
5. Season with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice for added brightness.
6. Serve hot, garnished with fresh basil or parsley.

This green bean and zucchini soup is light, fresh, and incredibly nourishing. The zucchini adds a soft, creamy texture to the broth, while the green beans offer a delightful crunch. The turmeric adds a subtle warmth, and the fresh basil or parsley garnish brightens the dish. This simple yet flavorful soup is perfect for a healthy meal, and the option to add lemon juice offers a refreshing tang that balances the richness of the vegetables. It’s a great choice for anyone looking for a quick, delicious, and vegetable-packed soup.

Note: More recipes​ are coming soon!