Grannie’s simple Yellow Bean Soup (V, GF)

Simple, warm, healthy and hearty bowl of Yellow Bean Soup. Nothing better for cold and misty days!

What’s more comforting in cold and misty autumn evenings than a warm bowl of soup? Eh. Coming home to your loved ones, for sure. But when they come and you present them with that warm bowl, now that’s a treat for both your body and your soul.

My Grandma used to make this soup as long as there were fresh green and yellow beans in her garden. Later on, when they bought a big freezer, she would pack it from brim to brim with garden treasures. Green peas, young and broad beans, yellow and green beans, parsley and dill leaves. Let’s not forget sour cherries, peaches and plums. Oh, plum dumplings! That was a treat! But that’s another story to tell, another recipe to be recreated but this time, in vegan version.

Simple, warm, healthy and hearty bowl of Green Bean Soup. Nothing better for cold and misty days!

So back to the yellow bean soup. Nothing much to it, to be honest. Simple vegetable soup, or stew, if you’d rather call it that way, that starts with a little sauteed onion and goes further with carrots, parsley or celery root. Tall, blue pot would boil for awhile and then, from another boiling pot, she would add already cooked yellow beans. She would always cook them kind of twice: once to boil for a 10 mins or so, drain and wash them, add to the soup and cook more till they’re done. So I kind of do it that way too. You can do it the way you usually do, or your Grandma taught you. Because that is the best way and we know it.

Simple, warm, healthy and hearty bowl of Green Bean Soup. Nothing better for cold and misty days!

Another thing about this recipe is that it isn’t recipe at all. I mean, you can adjust the quantities of veggies and liquid to your taste and add spices that you like. My Grandma would use salt and little red paprika for taste and colour, but you can surely add more or less garlic, black or white pepper, something to spicen it more like smoked paprika, cayenne or chilli flakes or pasta, that’s completely optional and all acceptable. She would also pour a drop or two of vinegar to every stew because she liked so, but I don’t. But that’s another idea for you to consider.

So let’s cook some yellow beans for our loved ones!

For an extra protein boost, you can add nice handfull of lentils or even quinoa. Green lentils should be soaked and precooked because they take longer to cook than veggies and red lentils can be thrown in with the veggies. But I also like to precook, wash and drain my red lentils first because I don’t like the foam it makes while it cooks. And if you don’t, nothing horrible will happen either, and no foam will spoil your veggie pot 🙂

And how about some Plum jam Cornbread for dessert? 😉

Simple, warm, healthy and hearty bowl of Green Bean Soup. Nothing better for cold and misty days!

How do you cook yellow beans? I would love to hear from you!

Simple, warm, healthy and hearty bowl of Yellow Bean Soup. Nothing better for cold and misty days!
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Grannie's Simple Yellow Bean Soup (V, GF)

Simple, warm, healthy and hearty bowl of Yellow Bean Soup. Nothing better for cold and misty days!

Servings: 4
Author: Mari
Ingredients
  • 400 g / 3 cups of yellow or green beans, chopped, frozen or fresh
  • 1 small onion, sliced thinly
  • 3 tbsp oil
  • 1 carrot, diced
  • handful of diced parsley root, celery or kohlrabi
  • 2 potatoes (or more, if you like), cubed
  • water
  • salt, pepper, other spices to your taste like red paprika, garlic, turmeric, etc.
Instructions
  1. Boil a pot of water, add yellow beans and cook for 7 - 10 mins. Drain, wash, drain again and set aside. 

  2. In deeper pot, cook onions and oil on low heat for few minutes. Add diced carrot, parsley or celery and cook, constantly stirring, till onions are translucent and carrots let their nice, orange colour and soften. If using fresh garlic (clove or two, diced finely) add them now and cook for a short min before adding the rest. 

  3. Add yellow beans to the onion and carrots pot, add potatoes and enough water to cover the veggies, add spices to your taste. Cover the lid and cook for 20 - 25 more mins or till the veggies are nice, soft and cooked. 

  4. While cooking, check the water: there shouldn't be too much or the soup will be too thin but watch that water doesn't evaporate so you'll end up with burned veggies. Cooked potatoes will fall apart and make the soup thicker. 

  5. Serve immediately, garnished with some parsley or cilantro leaves and much, much love for your loved ones! 

  6. Soup can be stored for up to 3 days in the fridge. If you plan that and are not comfortable with reheating potatoes, omit them and thicken the soup with 1 tbsp of rice flour dissolved in water. 

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Simple, warm, healthy and hearty bowl of Yellow Bean Soup. Nothing better for cold and misty days!

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