Best Quick Pureed Green Bean Soup Recipes

FAST REFRIED BEAN SOUP

Steps:

• In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 8-10 minutes. Serve with tortilla chips.

CREAM OF GREEN BEAN SOUP

Steps:

• Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside.
• Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
• Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well.
• Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.

QUICK, EASY, AWESOME GREEN BEAN SOUP

Steps:

• Combine first 5 ingredients in a pot and bring to a boil.
• Reduce to a simmer.
• Press in garlic.
• Add beans.
• Simmer uncovered 10 minutes.
• Adjust seasonings.
• Beat egg well in a small bowl.
• Temper egg by ladling some hot broth into the bowl.
• Stir the soup while adding the egg to the simmering broth.
• Add pepper to taste.
• Top with croutons crostini if you choose.

QUICK PUREED GREEN BEAN SOUP

Steps:

• In soup pot or large sauce pan, melt the butter.
• Add the onions and caramelize.
• When onions are golden add the minced garlic and herbs.
• When garlic smells wonderful, add the broth and heat through.
• Add the pureed green beans and salt & pepper,and lemon juice.
• Heat to serving temperature, bowl-up, add a dollop of sour cream.

GREEN BEAN SOUP

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.

CREAM OF FRESH GREEN BEAN SOUP

Steps:

• In a saucepan, combine the chicken broth, chopped onion, green beans and savory.
• Bring mixture to boiling. Reduce heat; cover and simmer 20 to 30 minutes or until vegetable is tender.
• Place half of the vegetable mixture in a blender or food processor.
• Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl.
• Repeat with remaining vegetable mixture; set all aside.
• In the same saucepan, melt the butter or margarine.
• Whisk in flour, salt and pepper.
• Add the milk all at once, whisking till smooth.
• Cook and stir till mixture is thickened and bubbly.
• Stir in the blended vegetable mixture.
• Cook and stir till soup is heated through.
• Season with salt and pepper to taste.

GREEN BEAN SOUP

Steps:

• In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

QUICK BEAN SOUP

Steps:

• In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

CREAMY GREEN BEAN SOUP

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.

TRADITIONAL MENNONITE GREEN BEAN SOUP

Steps:

• In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.
• Half an hour before serving, add finely shredded parsley and savory, which has been tied for easy removal. (I usually just throw a spice ball with this stuff in it along with the veggies and leave it in there for the full hour).
• Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve.
• Or, instead of adding sour cream, just serve with cream or milk at the table.