5 from 1 vote
Green bean vegetable soup in white bowl.
Green Bean Soup
Prep Time
20 mins
Cook Time
30 mins

Delicious Vegetable Green Bean Soup

Course: Soup
Cuisine: American, German, Slovak
Keyword: green bean soup, Vegatable soup
Servings: 10 people
Hanielas.com: Hani Bacova
  • 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 use vegetable stock )
  • 2 large potatoes, diced
  • 1 tsp salt and to taste
  • 1/4 tsp black pepper and 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)
  1. Wash, peel, chop, slice - prepare all the vegetables.

  2. In a large pot, heat oil (2tbsp), 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.

  3. 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.

  4. Pour in 2 cups chicken stock. Bring the liquid to boil, and then reduce to simmer. Cook until beans and carrots are almost tender.
  5. Add potatoes, and remaining 3 cups chicken stock. Stir well. Taste and season with salt and pepper if needed.

Soup Roux
  1. Prepare soup roux: heat olive oil (1 tbsp) in small sauce pan, add flour (1 tbsp), stir, cook for about 2 minutes, stirring constantly. Remove from the heat, dust the paprika (1/2 tsp) on top and stir. Gradually add water (2 cups) and stir well until smooth. Heat the soup roux to boil.

  2. 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.

  3. Stir in marjoram. Rub dry herb between palms of your hands over the pot with soup. Remove pot from the heat.

  4. Cool before storing in the airtight container in the fridge. Store in the fridge for up to 3 days.

  1. 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.

  2. Bring water seasoned with salt to boil. Using a spoon or a knife throw spoonfuls of dumpling batter into the boiling 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 2 days.

Recipe Notes

Can I eat this soup warm and cold?

I like it warm and cool, not really freezing cold but it's 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?

Use other 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 something else?

You can skip it or use little bit of parsley instead.