Hearty & Healthy European String Bean Soup: A Comforting Family Favorite

This delightful and nourishing string bean soup is a culinary ode to simplicity and wholesome ingredients. Featuring tender string beans, creamy potatoes, and sweet carrots, all simmered together in a light yet deeply savory broth, it’s a chunky vegetable soup that truly celebrates the bounty of seasonal produce. Whether you’re seeking a light meal on a warm summer evening, perhaps with a side of crusty bread, or a soul-warming dish during the colder months, this versatile recipe fits every occasion. Its robust flavors and satisfying texture make it an instant classic, perfect for family dinners and meal prep alike.

The Timeless Appeal of European Chunky Soups

Throughout much of Eastern and Central Europe, soup isn’t just an appetizer; it’s often the heart of a meal. Unlike the smooth, creamy purees popular in other parts of the world, European soups are typically hearty, chunky affairs that put the season’s freshest ingredients on full display. Green string bean soup, known in Poland as zupa fasolowa, embodies this tradition perfectly. It’s a recipe that feels both deeply nostalgic and utterly timeless, passed down through generations and enjoyed by many.

Almost every country in the region boasts its own unique rendition of string bean soup. While some versions incorporate smoky bacon or rich meat-based broths for added depth, this particular recipe focuses on a simpler, lighter vegetarian approach that is equally delicious and incredibly satisfying. The beauty of these traditional soups lies in their adaptability, allowing for subtle variations based on local ingredients and family preferences. My vegetarian version remains true to the spirit of these rustic dishes, offering a fresh and vibrant taste.

For this recipe, I love using a mix of both yellow and green beans. This combination not only adds a beautiful visual variety to the soup but also contributes a nuanced flavor profile. However, if yellow beans aren’t readily available, using only green beans – which can be found year-round – yields an equally delightful result. To truly elevate the flavors and add a wonderful umami depth, I highly recommend finishing the soup with Maggi seasoning. This beloved Polish staple is similar to soy sauce but offers a distinct, savory richness that enhances the natural sweetness of the vegetables. You can often find Maggi in Polish and sometimes Spanish specialty stores, or conveniently order it online through retailers like Polana.

If you find yourself captivated by the rustic charm and comforting flavors of European-style chunky soups, I invite you to explore more of my recipes. Be sure to try my Cabbage Soup, a refreshing summer staple; the creamy yet light Broccoli Leek Potato Soup; the uniquely tangy Dill Pickle Soup; and the surprisingly delicious Brussels Sprouts Soup. Each of these recipes shares the same comforting, family-favorite style that makes them so beloved.

Why You Will Love This Easy String Bean Soup

• Simple & Approachable: With straightforward steps and common ingredients, this recipe is perfect for home cooks of all skill levels, even beginners.
• Healthy & Wholesome: Packed with fresh vegetables, it’s a nutritious meal that’s naturally low in calories and high in vitamins and fiber.
• Versatile & Adaptable: Easily customized to your taste or what you have on hand. Add different vegetables, adjust the broth, or make it vegan with simple swaps.
• Comforting & Satisfying: The chunky texture and savory broth make this soup incredibly filling and wonderfully warming, perfect for any time of year.
• Budget-Friendly: Utilizes affordable, everyday ingredients, making it an economical choice for feeding the whole family.
• Seasonal & Fresh: Highlights the best of fresh string beans, potatoes, and carrots, delivering vibrant flavors.

Main Ingredients and Clever Substitutions

For the precise quantities and full ingredient list, please refer to the recipe card below!

• String Beans: The star of our soup! A beautiful mix of yellow and green beans offers a delightful visual contrast and subtle variations in texture and flavor. However, if yellow (wax) beans are hard to find, using only green beans works perfectly and is just as delicious. Fresh beans are ideal for their crispness, but frozen beans are a convenient year-round option (see FAQ for tips on using them).
• Potatoes: Starchy yellow potatoes, such as Yukon Gold, are excellent for this soup. They break down slightly as they cook, naturally thickening the broth and imparting a wonderful, creamy texture without needing excessive cream. Russet or red potatoes can also be used; just ensure they are peeled before cubing to prevent a gritty texture in the soup. Cut them into bite-sized pieces for even cooking.
• Onion, Carrot, and Celery (Mirepoix): This classic aromatic trio forms the flavor foundation of many great soups and stews. Sautéing these vegetables slowly releases their natural sweetness and savory notes, building a rich base for the broth. For the best flavor, chop them finely and cook them until softened and translucent, but not browned.
• Broth: The liquid backbone of our soup. Both chicken broth and vegetable broth work beautifully, depending on your dietary preferences. For a quick and intensely flavorful alternative, I often use “Better than Bouillon” paste dissolved in hot water. Always opt for low-sodium options to control the saltiness of your soup, allowing you to season to taste later.
• Heavy Cream: A touch of heavy cream at the end adds a luxurious richness and a wonderfully creamy mouthfeel to the soup, without making it overly heavy or masking the fresh vegetable flavors. For a dairy-free or vegan version, simply omit the cream or substitute it with a plant-based cream alternative, such as full-fat coconut milk (for a slightly different flavor) or a good quality unsweetened cashew cream.
• Maggi Seasoning: This is an optional but highly recommended ingredient for an authentic European touch. Maggi adds a unique savory, umami depth that truly enhances the overall flavor profile of the soup. It’s similar to a very concentrated soy sauce but has its own distinct, earthy notes. If you can’t find Maggi, a high-quality soy sauce or even a dash of nutritional yeast can offer a similar savory boost.
• Fresh Parsley: A generous sprinkle of fresh chopped Italian parsley at the end brightens the soup with its herbaceous notes and adds a lovely pop of color. Don’t skip this fresh finish!
• Salt and Pepper: Essential for seasoning. Always taste and adjust as you go, especially if using a store-bought broth which can vary in sodium content.

How to Make Perfect Green String Bean Soup: Step-by-Step

Crafting this comforting string bean soup is a straightforward and enjoyable process. Follow these simple steps for a truly delicious result:

1. Sauté the Aromatics – Begin by heating your choice of ghee, butter, or cooking oil in a large Dutch oven or a sturdy soup pot over medium heat. Once shimmering, add the finely chopped onions. Sauté them gently for about 4-5 minutes, stirring occasionally, until they become translucent and fragrant, releasing their sweet aroma. Next, stir in the chopped carrots and celery. Continue to cook for another 3-4 minutes, allowing them to soften slightly and meld their flavors with the onions. This initial sautéing step is crucial for building the foundational flavor of your soup.
2. Build the Base – While the aromatics are cooking, peel and cube your potatoes into roughly bite-sized pieces. Add these cubed potatoes to the pot with the softened vegetables. Pour in your chosen broth, ensuring all the vegetables are mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 10 minutes. This allows the potatoes to begin softening and the flavors to deepen.
3. Add the Beans – In the meantime, prepare your string beans. Trim off both ends of the beans and cut them into 1 to 1.5-inch bite-sized pieces. Once the potatoes have simmered for 10 minutes, stir the trimmed beans into the pot. Continue to cook the soup, covered, for another 20 minutes, or until all the vegetables—especially the potatoes and string beans—are perfectly tender. The goal is for them to be soft but not mushy, maintaining a pleasant texture. During this stage, the flavors will truly meld and develop into a cohesive, comforting soup.
4. Finish and Serve – Once the vegetables are tender, stir in the heavy cream. Allow the soup to gently simmer for another 2-3 minutes, just enough for the cream to warm through and integrate into the broth, adding a lovely richness. Season the soup with salt and freshly ground black pepper to taste. Finally, sprinkle generously with fresh chopped Italian parsley for a vibrant burst of color and herbaceous freshness. Ladle the hot soup into bowls and serve immediately. Enjoy this hearty and flavorful European-style string bean soup!

Chop up the onions, carrots, and celery

Cook the onions until translucent

Add carrots and celery to the pot

Add the cubed potatoes

Pour in the broth and simmer

Cut the yellow and green beans into bite-sized pieces

Stir the beans into the soup and cook for 20 minutes

Pour in heavy cream and sprinkle with parsley

Expert Tips for the Best String Bean Soup

• Don’t Overcook the Beans: String beans should be tender-crisp, not mushy. Add them later in the cooking process to maintain their vibrant color and texture. If using frozen beans, add them towards the last 10 minutes of cooking as they cook faster.
• Layer Your Flavors: Sautéing the mirepoix (onion, carrot, celery) thoroughly at the beginning builds a strong flavor base. Don’t rush this step!
• Taste and Adjust: Always taste your soup before serving. Broths vary in sodium, so adjust salt and pepper as needed. A squeeze of fresh lemon juice at the end can also brighten the flavors beautifully.
• Potato Choice Matters: Starchy potatoes like Yukon Gold or Russets contribute to a naturally creamy texture. Waxy potatoes will hold their shape better but won’t lend as much body to the soup.
• Fresh Herbs are Key: Fresh parsley added at the very end truly makes a difference, offering a pop of freshness that dried herbs simply can’t replicate. Fresh dill is another fantastic addition for an even more authentic Eastern European flavor.
• Make it Heartier: While delicious as is, you can add cooked shredded chicken, turkey, or even a can of drained and rinsed cannellini beans for extra protein if desired. For a smoky flavor, a small amount of smoked paprika can be added with the mirepoix.

Storing, Reheating, and Make-ahead Instructions

This string bean and potato soup is a fantastic recipe for meal prepping, as it tastes even better the next day when the flavors have had more time to meld. Leftovers will keep beautifully in an airtight container in the refrigerator for up to 4 days. When reheating, gently warm the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of extra broth or water to achieve your desired consistency.

For longer storage, this soup also freezes exceptionally well for up to 2-3 months. To ensure the best texture and prevent separation, I recommend holding off on adding the heavy cream until you are ready to reheat and serve the soup. Simply thaw the soup in the refrigerator overnight, then reheat on the stovetop, stirring in the cream during the final few minutes of warming. This method ensures your soup remains wonderfully creamy and delicious every time.

Frequently Asked Questions

Can I make this soup vegan?

Absolutely! This recipe is very easy to adapt for a vegan diet. Simply use cooking oil (such as olive oil or avocado oil) instead of ghee or butter for sautéing. For the creamy finish, you can either omit the heavy cream entirely for a lighter broth-based soup, or substitute it with a splash of your favorite plant-based cream, like unsweetened full-fat coconut milk (for a hint of coconut flavor) or a high-quality unsweetened cashew cream.

Can I use frozen beans instead of fresh?

Yes, frozen string beans work perfectly in this recipe and are a great convenient option, especially when fresh beans are out of season or not readily available. There’s no need to thaw them beforehand; just add them straight to the pot from frozen. Keep in mind that frozen beans tend to cook a bit faster than fresh ones, so it’s best to add them during the last 10 minutes of simmering to prevent them from becoming overcooked or mushy.

What should I serve with string bean soup?

This hearty soup is deliciously satisfying on its own, making it a complete meal. However, for a truly classic European-style experience, it pairs wonderfully with a slice of warm, crusty bread or a dense, wholesome rye bread, perfect for soaking up every last drop of the flavorful broth. For a lighter accompaniment, consider serving it alongside a fresh, crisp green salad with a simple vinaigrette. A dollop of sour cream or Greek yogurt (if not vegan) on top also adds a delightful tang and extra creaminess.

How can I adjust the soup’s thickness?

If you prefer a thicker soup, you can mash some of the cooked potatoes against the side of the pot with a spoon, or carefully blend a portion of the soup with an immersion blender (be cautious not to over-blend if you like chunky soup). For a thinner consistency, simply add more vegetable or chicken broth until it reaches your desired texture.

Can I add meat to this vegetarian soup?

Certainly! While this recipe focuses on a vegetarian version, you can easily add cooked meat for extra protein and flavor. Good options include leftover shredded chicken or turkey. For a traditional Polish touch, you could also sauté some diced kielbasa (Polish sausage) with the initial aromatics, or add some smoked ham hocks to the broth while it simmers for a deeper, smoky flavor. Just remember to adjust your broth choice accordingly if you introduce meat.

String Bean Soup – European Style

This light yet comforting string bean soup is made with potatoes, carrots, and tender beans simmered in a light, savory broth. It’s a chunky vegetable soup that celebrates the best of seasonal produce, and is just as perfect on a warm summer evening with crusty bread as it is in the colder months.

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Course:
Main Course, Soup

Cuisine:
European

Cook Time:

40 minutes
minutes

Total Time:

40 minutes
minutes

Servings:
4

Calories:

250
kcal

Author:
Edyta

Ingredients

• 2
  tbsp
  ghee or unsalted butter or cooking oil
• ½
  large Vidalia (or other sweet onion)
  chopped
• 1
  medium carrot
  peeled and chopped
• 2
  celery stalks
  chopped
• 1
  lb
  yellow potatoes
  peeled and cubed
• 1½
  lbs
  string beans (yellow and green)
  trimmed and cut into bite-size pieces
• 5
  cups
  chicken or vegetable broth
  or water with 2.5 tablespoons Better than Bouillon
• ½
  cup
  heavy cream
• 2
  tbsp
  Italian fresh parsley
  chopped
• salt and pepper to taste
• Maggi seasoning
  optional

Instructions

• In a Dutch Oven pot or other soup pot (6QT), heat ghee, butter, or oil.
• Chop the onions and add to the pot; cook for about 4 minutes until translucent.
• Cube or slice the carrots and celery and add to the pot; cook for another 2 minutes.
• Peel and cube potatoes in bite-sized pieces and add them to the pot.
• Pour the broth into the pot. Cover and cook for 10 minutes.
• In the meantime, trim the beans from the ends and cut them into bite-sized pieces.
• Add the beans to the soup and cook for another 20 minutes until all the veggies are soft.
• At the end, add cream and cook for 2-3 minutes.
• Finish the soup with chopped parsley and serve. Enjoy!

Nutrition

Calories:
250
kcal

|

Carbohydrates:
17
g

|

Protein:
6
g

|

Fat:
19
g

|

Saturated Fat:
12
g

|

Polyunsaturated Fat:
1
g

|

Monounsaturated Fat:
5
g

|

Cholesterol:
59
mg

|

Sodium:
1122
mg

|

Potassium:
525
mg

|

Fiber:
5
g

|

Sugar:
9
g

|

Vitamin A:
4342
IU

|

Vitamin C:
26
mg

|

Calcium:
106
mg

|

Iron:
2
mg

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