This Green Bean Soup is a simple, comforting recipe made with garden fresh green beans and tender potatoes in a creamy milk based broth. It comes together in under 30 minutes and is a satisfying meatless meal or side dish that's naturally vegetarian and full of flavor.
I grew up on this soup. It was one of those humble meals my mom made often when our garden was producing more green beans than we could eat. It reminds me a lot of this Slow Cooker Clam Chowder. And, when I need a good bread pairing, I like to enjoy this with my Zucchini Cheddar Biscuits or a Grilled Ham and Blue Cheese Sandwich.
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Why You'll Love Green Bean Soup
Quick & Easy: Ready in under 30 minutes with simple pantry and garden ingredients.
Naturally Vegetarian: No meat required, but still rich hearty, and satisfying.
Versatile: You can make it creamy, dairy free, low carb, or bulk it up with extras.
Key Ingredients
Fresh Green Beans: Trimmed and cut into 1-inch pieces. Steamed or lightly cooked to keep them crisp-tender.
Yukon Gold Potatoes: Tender and creamy, they add body to the soup. Pre-cooked before adding.
Onion: Adds aromatic depth to the broth.
Butter: Helps saute the onion and adds richness to the base.
Whole Milk & Heavy Cream: Create the creamy broth. Adjust with lighter or dairy-free options if needed.
Vegetable Broth Base (affiliate link): Better than Bouillon vegetable base adds umami and deeper flavor without extra salt.
Variations
- Thicker soup: Mash half the potatoes before adding to thicken naturally
- Add protein: Stir in leftover rotisserie chicken or leftover meatballs (like from my air fryer meatballs).
- Low carb: swap out the potato for diced roasted radishes.
Top Tips
- Pre-cook the potatoes so they hold their shape and don't get mushy in the soup.
- Steam green beans just until tender. Don't overcook.
How to Store
Refrigerator: Store cooled soup in an airtight container up to 4 days.
Freezer: Not recommended due to dairy in the broth.
To Reheat: Warm gently on the stove over low heat or microwave in short bursts, stirring in between.
Serve With...
Serve this green bean soup alongside:
More Green Bean Recipes You'll Love
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Green Bean Soup Recipe
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Ingredients
- 2 cups potatoes diced and cooked
- 4 cups green beans cut into 1" pieces
- ½ cup onion diced
- 2 tablespoon butter
- 2 cups milk
- ½ cup heavy whipping cream
- 1 tablespoon Better than Bouillon Broth Base Vegetable flavored, Optional
Instructions
- Dice and cook potatoes in a large pot over medium heat until fork tender.
- Microwave cut green beans on automatic setting for fresh vegetables (approximately 3-5 minutes).
- Melt 2 tablespoon butter to stock pot and heat until bubbly. Add diced onion and cook until onions are translucent.
- Add green beans and potatoes to the pan. Toss to combine.
- Pour milk and heavy cream into stock pot and continue to cook over medium low heat until warmed.
Patti says
I love green beans and so does my family. This soup is perfect for the garden harvest. Thanks
Shelby Law Ruttan says
Thanks Patti! We love harvesting vegetables from our garden and for Grumpy, especially the green beans! 🙂
Helen @ family-friends-food.com says
This looks delicious! I'm waiting to harvest our first beans so I'll keep this recipe bookmarked and ready...
Shelby Law Ruttan says
Hi Helen! Thank you! We are loving our green beans!
Angie J says
Delicious! I’ve been looking for a recipe for this soup, and now I have one. ❤️ This recipe is a keeper!