Best Green Bean Dill Soup Recipes

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GREEN BEAN SOUP



Green Bean Soup image

This is my grandmother's recipe. She was a Transylvanian Saxon! This is a great soup and worth the experiment!

Provided by Jamie Elliott

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 pounds fresh green beans
1 clove garlic, minced
1 sprig fresh parsley
1 pinch salt
2 slices bacon
3 tablespoons all-purpose flour
1 onion, chopped
1 cup sour cream
3 tablespoons vinegar

Steps:

  • In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
  • Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
  • Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 17.6 g, Cholesterol 23.2 mg, Fat 12.5 g, Fiber 5.7 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 110.7 mg, Sugar 3 g

SLOVAK GREEN BEAN SOUP (POLIEVKA ZO ZELENEJ FAZULE)



Slovak Green Bean Soup (<em>Polievka zo Zelenej Fazule</em>) image

Provided by A Coalcracker in the Kitchen

Categories     Soups

Number Of Ingredients 12

1 pound fresh string (green) beans, cleaned and cut in bite-size lengths (about 1 inch long)
8 cups ham, chicken, or vegetable broth
2 all-purpose medium potatoes, peeled and cut into 1/2 inch cubes
1 clove of garlic, minced
1 medium onion, chopped fine
1 stick (8 Tablespoons) butter
4 Tablespoons all-purpose flour
2 cups whole milk
8 ounces sour cream
1/4 cup white distilled or cider vinegar
Fresh dill to taste, chopped
OPTIONAL: 3 or 4 slices of bacon, fried crisp and crumbled for garnish

Steps:

  • Cook beans and cubed potatoes with garlic in broth in large pot until tender, about 20 to 25 minutes.
  • Meanwhile, melt the butter in a small saute pan, add the onions and cook until soft, but not browned. Set aside.
  • Place flour in a mixing bowl and take some of the 2 cups milk and whisk it with the flour to make a smooth paste. Whisk in the remaining milk and sour cream until smooth. Set aside.
  • When beans and potatoes are tender, add the onions and butter to the pot with the soup. Temper the sour cream mixture slowly by whisking in a few ladles of the hot soup to it , then stir in the sour cream mixture into the hot soup. Simmer a few minutes, stirring frequently, but do not boil. Remove from heat, stir in the vinegar.
  • Adjust seasonings to taste with salt and black pepper. If you want the soup thinner, add more milk to bring it to the consistency you desire. Add dill to taste.
  • Serve topped with crumbled bacon when served, if desired.

Nutrition Facts :

DILL SOUP



Dill Soup image

This creamy puree can be served hot or cold, so it makes a great summer soup.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h20m

Yield Serves four

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 small onion, chopped
1 leek, white and light green parts only, cut in half lengthwise, cleaned and sliced
Salt, preferably kosher salt, to taste
1 large or 2 medium carrots (about 1/4 pound), sliced
1 rib celery, sliced
2 large garlic cloves, sliced
1 to 1 1/4 pounds russet potatoes, peeled and diced
1 quart water, chicken stock or vegetable stock
A bouquet garni made with a bay leaf, 1 sprig of parsley and 1 sprig of dill
1/4 cup finely chopped fresh dill
1/2 cup plain low-fat yogurt, plus additional for garnish
1/2 teaspoon cornstarch
Garlic croutons
small dill sprigs for garnish if serving hot
Thinly sliced cucumbers if serving cold

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery. Cook, stirring, for five minutes, and add the garlic. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni. Bring to a boil, reduce the heat and simmer for one hour. Remove the bouquet garni.
  • Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes. If you want a smoother consistency, put the soup through a medium strainer.
  • Stir together the yogurt, cornstarch and dill, and stir into the soup. Heat through. Add a generous amount of freshly ground pepper, taste and adjust salt. Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1074 milligrams, Sugar 4 grams

GREEN BEAN DILL SOUP



Green Bean Dill Soup image

Make and share this Green Bean Dill Soup recipe from Food.com.

Provided by rosemere

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 quarts green beans
1 medium potato
2 -3 tablespoons dill or 3 sprigs fresh dill
1 small onion
salt and pepper
water, enough to cover potatoes and beans
bacon or ham, pieces

Steps:

  • Add all ingredients to an 8 quart pan and simmer until potatoes are tender.

Nutrition Facts : Calories 98, Fat 0.3, SaturatedFat 0.1, Sodium 15.3, Carbohydrate 22.5, Fiber 8.2, Sugar 3.7, Protein 4.7

CREAMY GREEN BEAN SOUP



Creamy Green Bean Soup image

Creamy green bean soup my mother always made from fresh green beans out of the garden!

Provided by mindis

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 8

8 cups water
2 pounds chopped fully-cooked ham
4 cups fresh green beans, trimmed and cut into 3/4-inch pieces
3 cups cubed potatoes
2 onions, sliced
1 cup cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 466.6 calories, Carbohydrate 20.3 g, Cholesterol 104.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1775.5 mg, Sugar 3.7 g

CARROT-SPINACH SOUP WITH DILL



Carrot-Spinach Soup with Dill image

Prepare this healthy soup with tons of nutritious leafy greens and veggies whenever you feel weighed down.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes three 3-cup servings

Number Of Ingredients 9

1 large onion, diced
3 tablespoons extra-virgin olive oil
7 carrots, diced (about 5 cups)
1/4 teaspoon turmeric
1 tablespoon coarse salt
8 ounces green beans, cut into 1/2-inch pieces
1 packed cup baby spinach
3 tablespoons chopped fresh dill
2 tablespoons lemon juice

Steps:

  • In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.
  • To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.

Nutrition Facts : Calories 312 g, Fat 17 g, Fiber 13 g, Protein 7 g, SaturatedFat 2 g

GREEN BEANS WITH DILL



Green Beans With Dill image

Steamed green beans served with a button of butter make for a perfectly acceptable side dish, but if you're looking to elevate the green bean to company-worthy status (with almost no more effort), here's your recipe. Just blanch the beans for a few minutes, toss with butter, chopped fresh dill and a grind or two of black pepper.

Provided by Amanda Hesser

Categories     easy, quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Sea salt to taste
4 large handfuls haricots verts or green beans, stem ends trimmed
2 tablespoons unsalted butter
2 to 3 tablespoons chopped fresh dill
Coarsely ground black pepper to taste

Steps:

  • Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
  • Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
  • Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 167 milligrams, Sugar 2 grams, TransFat 0 grams

VEGETABLE DILL SOUP



Vegetable Dill Soup image

I don't remember where I got this recipe but it is a great fresh tasting spring and summer soup. Even my children like it! Serve with a crusty bread and an icy drink for a light meal.

Provided by ann2boys

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 1/2 tablespoons olive oil
1/2 cup onion, finely chopped
1/2 cup celery, coarsely chopped
1 large carrot, cut in 1/8 inch rounds
16 ounces diced tomatoes, undrained
1 large potato, un-peeled, scrubbed and cubed
1 quart chicken stock or 1 quart vegetable stock
3/4 teaspoon salt
pepper
2 teaspoons dill weed (or 2 T fresh baby dill)
1/2 cup fresh green beans, cut in 2 in. pieces
1/2 cup frozen peas
1/2 medium cauliflower, cut flowerets in half

Steps:

  • Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don't brown onions.
  • Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
  • Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
  • Simmer 15 minute or until vegetables are barely tender. Serve hot.

Nutrition Facts : Calories 210.1, Fat 7.9, SaturatedFat 1.4, Cholesterol 4.8, Sodium 731.1, Carbohydrate 28.8, Fiber 5.1, Sugar 9, Protein 7.9

POTATO SOUP WITH BEANS



Potato Soup With Beans image

Winter winds can blow strong here on the Jersey shore. But this rich soup featuring potatoes, beans and sour cream is sure to warm your body and soul!-Christine Ecker, Linwood, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

2 medium carrots, shredded
1 tablespoon butter
4 cups chicken or vegetable broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons dill weed
1 can (15-1/2 ounces) great northern beans, rinsed and drained
4-1/2 teaspoons all-purpose flour
3/4 cup sour cream
Pepper to taste

Steps:

  • In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender., With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).

Nutrition Facts : Calories 225 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 834mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.

RUSSIAN GREEN BEAN AND POTATO SOUP



Russian Green Bean and Potato Soup image

This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!

Provided by Idealnut

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
½ pound green beans, cut into 1 inch pieces
5 cups vegetable, chicken, or beef broth
2 tablespoons whole wheat flour
½ cup sour cream
¾ cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste

Steps:

  • Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
  • Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.1 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 600.8 mg, Sugar 6 g

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