Ingredients:
2 lbs green beans, trimmed and cut into thirds
2 Tbsp vegetable or olive oil
1 medium onion, diced
2 ribs celery, sliced
4 garlic cloves, finely chopped
1 Tbsp sweet paprika
3 yellow potatoes, peeled and diced
3 carrots, peeled and diced
2 plum tomatoes, diced
4 cups vegetable broth
¼ cup fresh dill, chopped
¼ cup flat-leaf parsley, roughly chopped
Kosher salt and black pepper, to taste
Instructions:
In a 4–6 quart pot over medium heat, warm the oil. Add onion and celery; stir, cover, and cook for 1–2 minutes.
Add garlic and cook for another 2 minutes.
Sprinkle in paprika, stir, then add tomatoes.
Cook uncovered for about 5 minutes until the tomatoes release their juices.
Add carrots, potatoes, and green beans. Stir to combine, then pour in the vegetable broth.
Cover and bring to a gentle boil. Add dill and parsley, then season with salt and pepper.
Continue cooking until vegetables are tender,
about 5 more minutes.
Optional Finish:
1 cup soup broth
½ cup sour cream
2 Tbsp. all-purpose flour
For a richer flavor, mix 1 cup of hot soup broth with sour cream and flour. Whisk until smooth, then stir into the pot. Cook 1–2 minutes more, but do not boil.
Serve warm, garnished with extra dill or parsley.
This soup is hearty, comforting, and a perfect way to celebrate the end of the green bean season!
Recipe adapted from weekendatthecottage.com by Jenn Borealo, Culinary Specialist
