Are you craving a delicious and healthy meal that's also incredibly easy to make? Look no further! This creamy green bean mushroom soup is the perfect answer. It's packed with flavor, brimming with nutrients, and comes together in under 30 minutes. Perfect for a quick weeknight dinner or a cozy weekend lunch, this recipe is a guaranteed crowd-pleaser. This is one of those easy recipes that's both satisfying and healthy, a win-win for busy lifestyles. Get ready to experience the ultimate comfort food, elevated.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 pound green beans, trimmed and halved
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup heavy cream or coconut milk (for a vegan option)
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Crusty bread (optional, for serving)
Instructions:
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Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the sliced mushrooms and minced garlic and cook for another 5 minutes, until the mushrooms have released their moisture and are starting to brown. This step builds a rich flavor base for your soup.
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Add Green Beans and Broth: Add the trimmed and halved green beans to the pot. Pour in the vegetable broth, stir in the dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the green beans are tender-crisp.
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Blend (Optional): For a smoother soup, carefully transfer the mixture to a blender (in batches if necessary) and blend until smooth. Alternatively, you can leave the soup chunky for a rustic texture. If using an immersion blender, blend directly in the pot.
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Stir in Cream: Return the soup to the pot (if blended) and stir in the heavy cream or coconut milk. Heat through gently, being careful not to boil. Avoid boiling after adding the cream, as it can curdle.
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Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping, if desired.
Tips and Variations:
- For a richer flavor: Use chicken broth instead of vegetable broth. Adding a bay leaf during simmering also enhances the depth of flavor.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add protein: Cook some diced bacon or pancetta with the onions and mushrooms for a heartier soup. Cooked chicken or sausage would also be delicious additions.
- Boost the nutrients: Add a handful of spinach or kale during the last few minutes of simmering.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300 (depending on cream/milk choice)
- Fat: 15-20g
- Protein: 7-10g
- Carbohydrates: 15-20g
- Fiber: 5-7g
This recipe is a fantastic example of a healthy and delicious meal that's also quick to prepare. It’s a perfect quick dinner idea for busy weeknights, or a comforting and satisfying lunch option. Enjoy this easy and healthy recipe; it's sure to become a family favorite! Homemade cooking doesn't get much better than this. This is truly one of the best recipes for a flavorful and nutritious soup.