Try this delicious spring/summer Mixed Bean Vegetable Soup. A nice vegetarian option, green beans, wax beans and fresh dill.
Ingredients
- 1/2 lb green beans trimmed and sliced into 2" pieces
- 1/2 lb yellow beans (wax beans) trimmed and sliced into 2" pieces
- 1 medium onion peeled and chopped
- 1 tbsp vegetable oil
- 5 cups water
- kosher salt and freshly ground black pepper to taste
- 1 tbsp chicken bouillon granules or Vegeta stock powder
Roux
- 3 tbsp vegetable oil
- 3 tbsp flour
- 1/2 tsp sweet Hungarian paprika
- 1/4 bunch fresh dill finely chopped
- 1 cup soup broth
Garnish
- 2 tbsp crème fraîsche, or sour cream
- freshly chopped dill
Instructions
Gather all ingredients before starting recipe.
- Trim and slice 1/2 lb green beans and 1/2 lb yellow beans (wax beans) and rinse under running water.
- Heat 1 tbsp vegetable oil in a medium sized stock pot over medium heat. Add 1 medium onion, finely chopped, and cover with a lid to sweat the onions. Cook for 3-4 minutes.
- Add green and yellow beans and season with kosher salt and freshly ground black pepper to taste and 1 tbsp chicken bouillon granules or Vegeta stock powder. Stir to combine.
- Add 5 cups water and bring to a boil. Reduce heat and simmer for about 30 minutes, or until the beans are cooked.
- Heat a medium sized skillet over medium heat and add 3 tbsp vegetable oil and once hot, add 3 tbsp flour and stir constantly until the roux turns a light caramel color.
- Remove skillet from heat and stir in 1/2 tsp sweet Hungarian paprika and 1/4 bunch fresh dill, chopped finely. Add 1 cup soup broth and stir to combine.
- Add roux all at once to the soup and stir with a wire whisk until the roux is combined. Cook over medium heat until the soup thickens, about 5-6 minutes.
- Stir in 2 tbsp crème fraîsche, or sour cream and serve in deep soup bowl. Garnish with fresh dill.
