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