This green bean soup is a simple, comforting one-pot meal made with tender potatoes and fresh green beans in a creamy, milk-based broth. It's ready in just 25 minutes and makes a satisfying vegetarian dinner or side dish - no meat required.
I grew up on this soup - my mom made it often, especially when our garden was producing more green beans than we could keep up with.
Quick Overview:
- Have a creamy, veggie-packed soup on the table in 25 minutes - one pot, easy cleanup.
- Learn the trick for a thicker bowl without any flour or cornstarch needed.
- Serves 8 at 165 calories each, great for a crowd or meal prep.
- See how to make it low carb with one easy potato swap.
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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: Better than Bouillon vegetable base adds umami and deeper flavor without extra salt.
Fresh Beans vs. Dried Beans
This recipe calls for fresh green beans (frozen works too), which cook quickly and stay tender-crisp in the broth. Yellow wax beans are a close cousin - same texture, just a smoother, waxy skin instead of green beans' slightly fuzzy exterior - so beyond the color, you won't notice much difference in flavor.
Dried beans are the mature seeds of the bean plant, sold shelled and dried in bags - a completely different ingredient that needs soaking and a much longer simmer, so save those for a different pot of soup.
How to Make Green Bean Soup
Boil your diced potatoes until fork-tender, meanwhile, melt the butter in a large pot and saute the onion until soft. Add the cooked potatoes, milk, and cream to the onion then stir in the green beans. Bring to a boil then reduce heat and simmer for 2-4 minutes until the beans are fork tender - or microwave the beans separately first and stir them in just to warm through.
Substitutions
- Better than Bouillon is there for extra flavor - if you don't have it you can leave it out or swap your favorite seasoning in its place.
- Want it dairy-free? Swap the milk and cream for your favorite plant-based versions (oat or cashew milk both work well) and use a plant-based butter in place of regular butter.
- No Yukon Golds on hand? Russet or red potatoes work fine too - Yukon Golds just hold their shape a little better in the broth.
- Prefer a lower-carb bowl? Swap the potatoes for roasted radishes - similar texture, a fraction of the carbs.
- Mom's swap: fresh cut corn kernels in place of the fresh green beans - a nice way to change things up if that's what you've got on hand.
Variations
- Turn it into a heartier meal by stirring in shredded rotisserie chicken or cooked meatballs.
- Want a thicker, stew-like texture? Mash about half of the cooked potatoes before adding them back to the pot or add 1-2 tablespoons of instant potato flakes into the hot soup, stirring constantly until it thickens.
Top Tips
- Diced your potatoes small (about ½ inch) so they cook through faster and more evenly.
- Pre-cook the potatoes separately so they hold their shape instead of turning mushy in the broth.
- Whichever way you cook the green beans, pull them as soon as they're tender-crisp - overcooking is the easiest way to lose that fresh bite.
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!
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📖 Recipe
Green Bean Soup Recipe
Equipment
- Microwave steamer , if using
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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 the potatoes small and boil until fork-tender, about 10 minutes.
- Meanwhile, melt the butter in a large pot over medium heat and saute the onion until soft and translucent. If you are microwave steaming the beans, do this now. If not, the beans will be added in step 4. See note below for microwave steaming instructions.
- Add the cooked potatoes to the pot, then pour in the milk, heavy cream, and Better than Bouillon (if using).
- Stir in the green beans and simmer for the last 5 minutes of cook time, until the beans are tender-crisp and everything is heated through.
- Season with salt and pepper to taste.
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!