Green Bean Soup with Parmesan Dumplings
Green Bean Soup is being served! I’ve been looking forward to garden-fresh green beans for months. At the peak of the season, our garden is producing lots of green beans. So, I decided to make green bean vegetable soup with parmesan dumplings.
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GREEN BEAN SOUP RECIPE
This soup can be served warm or cool. It’s refreshing and keeps you cool in the heat of the summer
GREEN BEEN SOUP INGREDIENTS
- Green Beans – washed, ends trimmed, cut into 1 inch pieces
- Carrots – chopped
- Onion – finely diced (I’m not a huge fan of large floating pieces of onion)
- Celery – finely diced
- Olive Oil
- Salt, Pepper, Marjoram
- Tomato(optional)
WHAT KIND OF GREEN BEANS DO YOU USE?
My favorite green beans to grow, cook, and eat are Tema Bush Green Beans. They produce lots of beans throughout the season. They are relatively easy to grow; remember to pick the yellow leaves, especially when it rains. We’ve had many successful years growing beans on raised netted screens, allowing for better air circulation, easier picking, and less rot.
VEGETABLE SOUP BASE
Most of my vegetable soups start with the same Vegetable Soup Base: onion, carrots, celery. And I often use garlic and bay leaf, too.
- Heat olive oil in a large pot. On medium heat, saute diced onions until translucent. Then stir in chopped carrots and celery. Cook for 5 minutes. Stirring frequently.
- Then stir in green beans. Season with salt and pepper and cook for 2-3 minutes. Pour in 2 cups of chicken stock. Bring to a simmer and cook until carrots and beans are almost tender about 5-8 minutes.
- Pour in remaining 3 cups of chicken stock (or vegetable stock) and diced potatoes. Stir well, season with pepper and salt. I prefer thick soups, if you find that soup it too thick to your liking add more water/chicken stock /vegetable stock. While vegetables are cooking prepare soup roux.
SOUP ROUX
- Soup Roux Ingredients:
- Olive Oil
- Flour
- Sweet Hungarian Paprika ( I’m fortunate to have homemade red paprika from my in-laws. It’s amazing but don’t despair if you don’t have home made paprika. You can use Hungarian Paprika – link to the one I love is in the tools section below.
- Water
Heat olive oil in a small pan. Whisk in flour and cook, stirring constantly for 2 minutes. It is important to cook flour so the soup roux doesn’t have a flour taste. Remove the the po from the heat. Dust the flour mixture with sweet paprika. Stir well. Gradually stir in water. Then return pot to stove and bring mixture to simmer. Then pour soup roux into the vegetable mix. If you spot any lumps in the soup roux, strain it through the mesh sieve. Stir the soup well.
Simmer soup until potatoes, and all vegetables are tender. At this point you can also add some 1/2 cup of ripe chopped tomatoes (optional).
Remove the soup from the heat. Add dry marjoram: over the soup pot, rub dry marjoram between your hands. Stir into the soup. Let soup cool before storing it in the fridge for up to 3 days.
PARMESAN DUMPLINGS
I love dumplings, and I often cook Basic Spaetzle. However, in this soup I like parmesan dumplings. Combine flour, cornmeal, salt, baking soda, and parmesan cheese. Crack in 2 eggs and quickly from a dense batter. If the batter is rock hard, add 1 teaspoon of milk. Don’t overwork the dough. It takes 20-30 seconds to form the batter.
Pour water into a pot and bring it to boil. Reduce to simmer. Spread dumpling batter onto a cutting board. Cut small sections with a dull knife and throw them into the simmering water. Cook till dumplings float on the top, about 2 minutes. Drain. Enjoy with the soup. Dumplings can be stored in the fridge for up to 2 days.
I DON’T LIKE DUMPLINGS CAN I USE SOMETHING ELSE INSTEAD?
You can use barley, rice, pasta. You don’t have to make dumplings. It’s Okay.
I love this Green Bean Soup. Especially in the summer, with soaring temperatures I enjoy it cool. It’s so good!
MORE VEGETABLE RECIPES
- Homemade Sun Dried Tomatoes
- Roasted Chicken Green Bean Sandwiches
- Grilled Tomato Soup
- Cauliflower Pea Soup
- Peach Tomato Pepper Salsa
- Roasted Butternut Squash and Leeks Pasta
Green Bean Soup
Ingredients
Soup Fillings
- 2 lbs fresh green beans, washed, cut into 1 inch pieces (800grams)
- 2 cups finely diced carrots (300grams)
- 1 large onion, diced
- 2 celery stalks, diced
- 2 tbsp olive oil
- 5 cups chicken stock (or vegetable stock) (or use vegetable stock )
- 2 large yellow potatoes, diced
- 1 tsp salt and to taste
- 1/4 tsp black pepper to taste
- 2 tsp dry marjoram
Soup Roux
- 1 tbsp olive oil
- 1 tbsp heaping tablespoon flour
- 1/2 tsp Hungarian Sweet Paprika
- 2 cups water
Parmesan Cornmeal Dumplings
- 1 cup all purpose flour
- 1/2 cup corn meal
- 1/4 tsp baking soda
- 1/2 cup Parmesan cheese
- 2 eggs (plus milk if needed)
- dash ground black pepper, salt
- Parsley, finely chopped (optional)
Instructions
- Wash, peel, chop, slice – prepare all the vegetables.
- Heat oil (2 tablespoons) in a large pot, add onion( 1 large onion diced)+ and saute for several minutes until translucent. Add chopped carrots ( 2 cups chopped) and celery ( 2 celery stalks finely chopped). Cook for about 5 minutes. Stirring frequently.
- Add all of the green beans (2lbs, washed, ends trimmed, cut into 1 inch pieces), stir, season with salt and pepper. Cook for 2 minutes.
- Pour in 2 cups chicken stock. Bring the liquid to boil, and then reduce to simmer. Cook until beans and carrots are almost tender.
- Add potatoes, and remaining 3 cups chicken stock. Stir well. Taste and season with salt and pepper if needed.
Soup Roux
- Prepare soup roux: heat olive oil (1 tablespoon) in a small saucepan, add flour (1 tablespoon), stir, and cook for about 2 minutes, stirring constantly. Remove from the heat, dust the paprika (1/2 teaspoon) on top, and stir. Gradually add water (2 cups) and stir well until smooth. Heat the soup roux to boil.
- Pour the soup roux into the soup, stir well. Use a fine mesh sieve if your soup roux has lumps. Bring soup to boil then reduce to simmer and cook until potatoes and rest of the vegetables are tender.
- Stir in marjoram. Rub dry herb between palms of your hands over the pot with soup. Remove pot from the heat.
- Cool before storing in the airtight container in the fridge. Store in the fridge for up to 3 days.
Dumplings
- To make the dumplings: in a bowl combine all the ingredients, if the mixture is too dry add little bit of milk. Mixture should be thick. You're looking for dense but not rock hard consistency.
- Bring water seasoned with salt to a boil, and reduce to a simmer. Use a spoon and throw spoonfuls of dumpling batter into the simmering water. Cook for 2 minutes, just until they start floating on the top. Drain the dumplings. Enjoy dumplings with the soup. Dumplings can be stored in the fridge for two days.
Notes
- Can I eat this soup warm and cold? I like it warm and cool, not freezing cold, but cool to the touch.
- How long does the soup last? Up to 3 days in the fridge. Reheat on the stove or in the microwave.
- Can I use something else in place of dumplings? Use barley, pasta, rice, or omit dumplings.
- I don’t have parmesan cheese to make dumplings. What other cheese can I use? You use mozzarella cheese instead.
- Can I add tomatoes? Yes, I often add chopped tomatoes to this soup. Add them about 2-3 minutes before you turn off the heat.
- I don’t have marjoram; can I use anything else? You can skip it or use a little bit of parsley instead.
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TO MAKE GREEN BEAN VEGETABLE SOUP YOU NEED
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I update this post from 2013 with more step by step picture and written text.
Hi Hani,
How lovely of you to share this recipe. Right now in Oz it’s winter so I’ll be making this tonight. My best friend at school was Hungarian and the food memories of her Mum’s home came flooding back! My husband has Latvian heritage so he’ll love it.
Thank you for sharing
Ruby x
Hi Ruby, I just finished my soup today. :-)Thank you for stopping by. Hope it turns out good. Have a great week.
Sounds delicious! We love Parmesan cheese… so I will definitely make the dumplings too!