Vegan Green Bean Soup Recipe (oil free, wfpb) (2024)

Are you looking for a delicious vegan and budget-friendly meal to keep your wallet (and body) happy? This easy oil-free vegan green bean soup recipe is the answer! It takes just 15 minutes to make and is also gluten free.

Make this as a quick snack, light lunch or dinner complete with protein and still feel good about what you're eating. Plus, all ingredients can be found at your local grocery store! Read on for the ingredients list plus instructions so that you can enjoy this yummy vegetable dish in no time.

Fun Fact : did you know that 1 cup green beans have 8 g protein. So this soup is a protein rich soup without harming any animals.

You like this recipe, try my green bean side dish, green bean salad or even my green bean casserole. Of course, all of them are plant based.

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Ingredients

Here is a short overview of what you need to prepare a delicious string bean soup. It is a really easy recipe. Most of the ingredients, you may have in your pantry.

This homemade bean soup is made without pork, soup meat, beef or bacon.This makes the soup more budget - friendly.

You can find the ingredients with quantities and the recipe to print out on the recipe card below.

• Green Beans
• Potatoes
• Celery Root
• Leeks
• Carrots
• Bunch Parsley
• Onion
• Garlic Clove
• Savory
• Water
• Apple Cider Vinegar
• Liquid Smoke - optional-
• Sea Salt and Black Pepper

Instructions

We start with a strong vegetable broth for great flavor.We take the vegetables except the beans and potatoes and saute onion and the others in water on medium heat.

We add more water until the vegetables are slightly brown. That's how we get the taste right.

Then we pour the vegetables into water. Here you can already recognize the typical vegetable broth color, slightly yellowish brownish.Now we add the beans and potatoes and let it boil until they are soft and cooked through.

Make this vegan green bean soup, check out some of my other favorite soup recipes like lentil soup, cauliflower soup, cabbage soup and more of my vegan soup recipes.

Substitutions

• Vegtable Broth - What if I do not have time to cook a strong vegetable stock for the vegan green bean soup?You can also use store bought vegetable broth.However, it depends on the brand as to how it will taste.You can also, if the veggie broth for the vegan green bean soup is not strong enough, just reduce the broth under heat or season it more.
• Celery Root - If you do not have Celeriac on hand than use celery stalks. I would use 1-2 stalks finely diced celery.
• Savory - Is a herb that adds an amazing flavor to this string beans soup. You can use either dried savory or use fresh. I love to have some in my garden.

Variation

This hearty soup can be made in different variations.

• Spicey - If you like it spicey add some tabasco or other hot sauce. You can even use a some red pepper flakes.
• Vegetable Soup - Add other veggies to this soup brussels sprouts to make a soup that has a beautiful green color.
• Creamy - You love creamy soup? Add some coconut milk or cashew cream to make a creamy green bean soup.
• Fried Onion - Top the soup with some fried onions to add some more flavor.

Serving Suggestion

In my hometown, you eat plum cake and green bean soup together.Are you familiar with this combination? If not, you should definitely try it.If you do not know this combination, what do you usually serve with such a soup?

I would love to read from you below. However, if we do not have time to make a plum cake, I will whip up a quick pancake dough and add some diced plums. Or serve this green bean stew with a crusty bread.

Storage

If you want to eat the soup within a few days, I recommend keeping the soup in the fridge.

The green bean soup is even great for freezing.We often have something left and then freeze it. Please make sure that the soup is cooled down before putting it in the freezer.

FAQ

📖 Recipe

Vegan Green Bean Soup - a hearty & quick meal

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Vegan green bean soup with homemade, bold vegetable broth. This indescribably tasty green bean stew gets its unique flavor thanks to the aromatic vegetable broth, which we make in no time with fresh vegetables such as carrots, celery root (celeriac) and leeks. Serve with plum cake or pancakes.

Ingredients

• 2 ½ cups or 2.2 lbs (1 kg) of green beans
• 2 cups or 1.1 lbs (500 g) potatoes
• ⅛ celeriac (celery root) *
• 1 leek
• 3 medium carrots
• ½ bunch of parsley
• 1 onion, medium
• 2 garlic cloves, chopped
• 1 teaspoon savory
• 8 cups (2 l) water or veggie broth
• 1 tablespoon apple cider vinegar
• ½ teaspoon liquid smoke - optional-
• Sea Salt and pepper to taste

Instructions

Cut the celeriac into fine cubes, the leek into fine rings, and the carrots into slices. Dice the onion, chop the garlic. Cut the parsley very fine.

Cut the beans and potatoes into bite-sized pieces.

Fry onion, celeriac, leek, carrots vigorously in a little water. Add some water repeatedly. Until the onions get a nice brown color. Add all remaining ingredients and let it boil until the potatoes, carrots and beans are tender.

Taste again with salt and pepper.

We like to eat the soup with plums / pancakes or pancakes.

Notes

*I know in the states for example it is difficult to find celery root. If you have problems finding it, you can use celery stalks. Use 1 stalk. The taste of the soup may differ than with celery root.

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