Green Bean And Potato Soup Recipe

Name: Green Bean And Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fresh green beans; 4 small yukon gold potatoes, peeled and cut into small bite-size chunks; 6 cups chicken stock (good quality-or vegetable broth); 3 tablespoons cider vinegar; 3 tablespoons honey; 3 garlic cloves, finely minced; 1 teaspoon caraway seed; salt & fresh ground pepper, to taste; 2 tablespoons unsalted butter; 1 large onion, diced; 2 celery ribs, diced (with some leaves if possible); 2 tablespoons sweet Hungarian paprika (good quality and fresh); 3 tablespoons cornstarch; 3 tablespoons water; 3/4 cup plain yogurt

Servings: persons

12 ounces fresh green beans
4 small yukon gold potatoes, peeled and cut into small bite-size chunks
6 cups chicken stock (good quality-or vegetable broth)
3 tablespoons cider vinegar
3 tablespoons honey
3 garlic cloves, finely minced
1 teaspoon caraway seed
salt & fresh ground pepper, to taste
2 tablespoons unsalted butter
1 large onion, diced
2 celery ribs, diced (with some leaves if possible)
2 tablespoons sweet Hungarian paprika (good quality and fresh)
3 tablespoons cornstarch
3 tablespoons water
3/4 cup plain yogurt

1
Cut green beans into 1/4-inch slices crosswise.
2
Spray a large soup pot with nonstick cooking spray. Put in green beans, potatoes, stock, vinegar, honey, garlic, caraway, salt and pepper. Bring to a boil, reduce heat to medium-low, cover and simmer until vegetables are tender, about 30 minutes.
3
Meanwhile, in a 10-inch skillet, melt the butter over medium heat. Add onion and saute until softened, about 4 minutes. Add celery and saute another 3 minutes. Lower heat slightly and sprinkle paprika over mixture. Cook another minute, stirring constantly.
4
Scrape onion mixture into green bean pot and add a little water to skillet to deglaze it. Add this to soup pot. Take soup pot off of heat.
5
When ready to serve, have soup very hot. Disolve the cornstarch in the water, making a paste and stir the paste into the yogurt.
6
Whisk a ladleful of the hot stock into the yogurt. Turn down heat to low and stir cornstarch mixture into the hot soup. Using a wooden spoon, stir gently until soup has thickened slightly.
7
Check for seasoning. Add more salt and pepper if needed, and adjust sweet/sour ratio by adding more vinegar or honey as needed.
8
Serve.

973

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces fresh green beans, 4 small yukon gold potatoes, peeled and cut into small bite-size chunks, 6 cups chicken stock (good quality-or vegetable broth), 3 tablespoons cider vinegar, and more.

Yes, Green Bean And Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Bean And Potato Soup

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