green bean and mushroom soup recipe

Written ByJenny Smyth Posted on
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The Best green bean and mushroom soup recipe

I’ve been making this green bean and mushroom soup recipe for years, and it’s always a hit with my family. It’s one of those comforting dishes that’s perfect for a chilly evening or a special occasion.

The combination of tender green beans and earthy mushrooms in a rich, flavorful broth is just irresistible. I love how easy it is to make, too – just sauté the onions and mushrooms, add in the green beans and some chicken broth, and let it simmer until the flavors meld together.

The key to this recipe is using high-quality ingredients, especially the fresh green beans. I like to use frozen mushrooms for convenience, but you can definitely use fresh if you have them on hand.

The result is a hearty, satisfying soup that’s full of nutrients and delicious flavor. My kids love it when I serve it with a side of crusty bread or some croutons for dipping.

It’s one of those recipes that never gets old, and I find myself making it again and again throughout the year.

Green Bean and Mushroom Soup

4.7 from 927 votes

A hearty and comforting soup featuring fresh green beans and earthy mushrooms in a savory broth. This simple one-pot meal is perfect for a cozy weeknight dinner and comes together with minimal effort.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 pound fresh green beans, trimmed and cut into 1-inch pieces
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat.
2Add the diced onion and cook for 4 to 5 minutes until it becomes translucent and soft, stirring occasionally.
3Stir in the minced garlic and sliced mushrooms, then cook for 6 to 8 minutes until the mushrooms release their liquid and start to brown.
4The mushrooms should look golden and reduced in volume.
5Add the green beans, vegetable broth, dried thyme, salt, and black pepper to the pot.
6Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 15 minutes until the green beans are tender but still have a slight bite.
7Remove the pot from the heat and stir in the heavy cream until fully incorporated.
8The soup should look creamy and slightly thickened.
9Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
10Serve hot with crusty bread on the side.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 50mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 8g

📝Notes

Tips: For a vegan version, replace the heavy cream with full-fat coconut milk. You can also add a cup of cooked white beans for extra protein and creaminess.

Watch Video Of How Green Bean and Mushroom Soup Works

This green bean and mushroom soup recipe is a staple in our household, and for good reason – it’s easy to make, packed with nutrients, and deliciously flavorful. Whether you’re serving it at a special occasion or just need a comforting meal after a long day, this recipe never fails to impress.

And the best part? It’s incredibly easy to customize with your favorite ingredients or leftovers from last night’s dinner.

❓ Frequently Asked Questions About Green Bean and Mushroom Soup

Q: What type of mushrooms are best for this recipe?

Crimini or button mushrooms work well in this recipe, but feel free to use whatever variety you have on hand.

Q: Can I use fresh green beans instead of frozen?

Yes, you can use fresh green beans if you have them available. Just be sure to trim them to the right length before adding them to the pot.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days. Be sure to store it in an airtight container to keep it fresh.

Q: Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and refrigerate or freeze it until you’re ready to serve.

Q: What if I don’t have any chicken broth?

You can substitute beef or vegetable broth if you don’t have chicken broth on hand.

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