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–+ servings

Green Bean & Dill Soup

A healthy interpretation of my Grandma’s German Green Bean Potato & Dill Soup
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine German
Servings 4 -6

Ingredients
  

Soup

  • 1 Leek Or Yellow Onion, (traditional), or a Shallot would work too. I just like the taste of the Leek.
  • 1 Tbsp Olive Oil
  • 1 Teaspoon Dried Thyme
  • 1 Bay Leaf optional
  • 4 Cups Chicken or Vegetable Stock
  • 2 Cups Water
  • 2 Cups Diced Potato Cut into 2” cubes, (approximately)
  • 4 Cups Green Beens Cut in half. *(Fresh are best but frozen will work too.)
  • Salt & Pepper to taste Approx. 1/2 to 1 Teaspoon Salt & a large pinch of Pepper. *white pepper is good too.
  • 1/3 Cup Chopped Fresh Dill (divided in half) *Dried Dill will also work-just use 3-4 Tbsp.-or more if you want more of the Dill flavor.

Topping - Homemade Croutons

  • 1 1/2 Cups Bread Cubes Your favorite bread cut into approx. 1 1/2”cubes. (Gluten-Free bread works too)
  • 3 Tbsp Butter or Olive Oil or Avocado Oil for a dairy-free option.

Instructions
 

Soup

  • Cut off the dark part of the leek and discard. Cut the white part in half length-wise and wash under running water to make sure any remnants of dirt get rinsed away.
    *I find that setting the leek in a colander under running water while gently separating the layers so that the water runs through, tends to get everything clean.
  • Chop the Leek into small thin pieces. *If using a Shallot or Onion, dice them.
  • Add the Olive Oil to a stock pot and heat until slightly shimmering. Add the Leek, (or Shallot/Onion). Reduce the heat to medium, and gently sweat the Leek until it is soft and tender. (Approx. 5 minutes)
  • Add the Thyme and 1/2 of the Fresh Dill. **If using Dried Dill, add it all at this time.  Continue to cook another minute until everything is incorporated.
  • Add the Chicken/Vegetable Stock, Water, & Bay Leaf. Let this mixture simmer for about 15-20 minutes, to allow the flavors to meld.
  • Increase the heat so that the liquid is boiling and add the potatoes and boil for 8-10 minutes, until fork-tender.
  • After the potatoes have been cooking for 5 minutes, add the Green Beans, and continue to cook for another 5 minutes, or until the vegetables are tender.
  • Serve the soup topped with the Homemade Croutons and a sprinkling of Fresh Dill. If you have some chives, they make a great addition to the topping as well.
    A dollop of Creme Fraiche or Sour Cream is a great addition as well.

Soup - “Creamy” Option - (in photo)

  • If you would like the soup to have a “creamy-like” consistency without adding cream, do the following at Step 7:
    Before adding the green beans, cook the potatoes until they are done. Remove the pot from the stove and use an immersion blender to blend/cream the potatoes, until the soup is the creamy consistency desired. Cook the Grean Beans separately, and add them in.
    *If you don’t have an immersion blender, you can spoon out the potatoes and some liquid into a blender and blend until creamy, then return the mixture to the soup. Alternatively, you can use a potato masher and roughly mash some of the mixture.
  • If you want to indulge a little, by all means, add 1/2 Cup +/- of cream.

Topping-Homemade Croutons

  • Heat a non-stick skillet over high heat for 30-60 seconds. Add Butter (or oil) and reduce heat to medium.
    When the Butter is melted, add the Bread Cubes. Allow them to brown on 30-60 seconds each side. Rotate each cube with tongs or use a large spoon to make sure they are all nicely toasted & golden on each side.
    Remove the Bread Cubes from the pan and place them on a paper towel to extract any excess oils.

Notes

1. Another way to make the “creamy” version of this soup is to use leftover mashed Potatoes. So, this would be a great “leftover Thanksgiving” recipe.  **Sometimes I use 1/2 Potatoes & 1/2 Cauliflower-which is another great option for either version.  (This is the version used in the photo.) 
  • When making the soup this way, add the mashed potatoes after the Grean Beans have been in for about 2-3 minutes to warm them through and allow the beans to finish. Adjust the thickness with stock or milk. 
2. If you would like to add cream, add 1/2 Cup +/- during the last few minutes of the cooking time, before serving.
3. If you would like to add milk, or your favorite dairy-free substitute, just used 1/2 Cup +/- during the last 3-5 minutes of Step 7.  
4. I serve this using different herbs as well as with various accompaniments, so feel free to be creative. Here are a few suggestions:
  • Change up the herbs in the soup. The Dill is my favorite, and definitely German, but Tarragon or Basil are also good. *During the cooking process, only use the Thyme, and then at the end use either the Tarragon and/or Basil. (They become black and become bitter when cooked to long. Add them fresh at the end and mix in just before serving. 
  • Use different herbs to add to the topping: Parsley, Chives, or some Microgreens.
  • Add a Shallot Compote-as used in the photo. 
Keyword Green Bean Recipes, potato soup, Soup
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