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Beefy Vegetable Soup
Soup Greek

Beefy Vegetable Soup

3.0

Prep
50 min
Cook
90 min
Total
140 min

Instructions

  1. 1 In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
  2. 2 In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

By Allrecipes Member

Green Bean Soup
Soup European

Green Bean Soup

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
  2. 2 Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
  3. 3 Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

By Jamie Elliott

Three Sisters Soup
Soup American

Three Sisters Soup

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine hominy, green beans, squash, and potatoes in a large pot; add water and chicken bouillon and bring to a boil. Reduce heat to low; simmer until vegetables are soft, about 10 minutes.
  2. 2 Combine flour and melted butter in a small bowl; stir into soup. Increase heat to medium; cook until soup thickens, about 5 minutes. Season soup with black pepper.

By THE HOOVE

Creamy String Bean Soup
Soup European

Creamy String Bean Soup

4.2

Prep
Cook
Total

Instructions

  1. 1 Cook potatoes in salted water. When half done, add beans, vinegar, pepper and garlic (spear on toothpick for easy finding). Add onion. Simmer until potatoes are done. Remove garlic glove.
  2. 2 Combine the flour and 1/4 cup water and make a smooth paste. Thicken soup with the flour paste.
  3. 3 Remove from heat. Slowly stir in sour cream. Do not cook any further. Stir in cooked and diced Mettwurst or other German sausage just before serving.

By MARBALET

Creamy Green Bean and Potato Soup
Soup American

Creamy Green Bean and Potato Soup

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place green beans into a pot with enough water to cover. Add baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until green beans are nearly tender, 7 to 10 minutes. Drain water from green beans; set aside.
  2. 2 Place potatoes into a large pot with 2 cups water or enough to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
  3. 3 Heat butter in a large skillet over medium heat. Cook onion and bacon bits in melted butter until onions are soft and translucent, 5 to 7 minutes; add to the large pot with potatoes, and add in cream of chicken soup and milk; stir until smooth. Add green beans. Season with salt and pepper.
  4. 4 Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

By Kimberly Dygert

Homemade Vegetable Beef Soup
Soup American

Homemade Vegetable Beef Soup

4.6

Prep
10 min
Cook
345 min
Total
355 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
  3. 3 Stir corn, green beans, tomato sauce, and tomato paste with the beef.
  4. 4 Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

By renee

Quick and Easy Vegetable Soup
Soup American

Quick and Easy Vegetable Soup

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomatoes, chicken broth, tomato juice, carrots, celery, potato, green beans, corn, and water in a large stockpot. Season with salt, pepper, and Creole seasoning.
  3. 3 Bring to a boil over medium heat and simmer until vegetables are tender, about 30 minutes.
  4. 4 Serve hot and enjoy!

By Anne Vackrinos

Classic Minestrone
Soup Italian

Classic Minestrone

4.5

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add leek, carrots, zucchini, green beans, and celery. Cover, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.
  2. 2 Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.
  3. 3 Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.

By Allrecipes Member

Ground Beef Vegetable Soup
Soup American

Ground Beef Vegetable Soup

4.6

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  2. 2 Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
  3. 3 Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
  4. 4 Pour in 1/4 cup water if needed, replenishing as needed while cooking.
  5. 5 Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
  6. 6 Serve hot and enjoy!

By Sue's recipes

Hearty Veggie Soup in a Creamy Mushroom Broth
Soup American

Hearty Veggie Soup in a Creamy Mushroom Broth

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
  2. 2 Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

By DanaC

Turkey Soup with Dressing Dumplings
Soup American

Turkey Soup with Dressing Dumplings

4.6

Prep
120 min
Cook
120 min
Total
240 min

Instructions

  1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
  2. 2 Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
  3. 3 Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
  4. 4 Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

By Michelle Manning

Veggie Soup with Basil Sauce
Soup American

Veggie Soup with Basil Sauce

4.4

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
  2. 2 When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

By Emily Idlewild

Old-School Baltimore Crab Soup
Soup American

Old-School Baltimore Crab Soup

4.5

Prep
30 min
Cook
235 min
Total
265 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 5 minutes. Drain well and set aside.
  2. 2 Place ham bone, barley, salt, and pepper in large stockpot with 4 cups water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes and continue to simmer for 15 more minutes. Stir in potatoes and carrots; simmer until potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup water, corn, green beans, lima beans, and peas; simmer for 20 minutes.
  3. 3 While the soup is simmering, clean crabs by opening them and discarding the lungs and mouth. Remove the yellowish-brown tomalley (fat) and set aside. Break crabs in half and add to the soup along with seafood seasoning. Simmer for 20 minutes, stirring occasionally.
  4. 4 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve grease in the skillet.
  5. 5 Cook and stir reserved tomalley in bacon grease over low heat until mixture becomes gravy-like. Stir cooked tomalley into the soup with remaining 1 cup water. Continue simmering for 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve.

By FoodJunkie

Grandpa's Garden Chicken Soup
Soup American

Grandpa's Garden Chicken Soup

4.8

Prep
20 min
Cook
95 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken pieces into a large stockpot and add enough water to cover completely. Add onion, celery, basil, parsley, bouillon, garlic, salt, and pepper; bring to a simmer over medium-high heat. Reduce the heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  3. 3 Meanwhile, peel and dice potatoes, kohlrabi bulbs, and turnip. Peel and slice carrots. Place those vegetables into a bowl.
  4. 4 Core and chop cabbage and tomato. Trim green beans and cut into 1-inch pieces. Cut corn kernels from cobs. Place those vegetables into another bowl.
  5. 5 When chicken is finished, remove and discard celery chunks. Transfer chicken to a cutting board and let cool for 5 minutes, then remove as much meat as possible from the bones. Chop meat roughly and return to the stockpot.
  6. 6 Stir in the first bowl of vegetables (including potatoes); cook over medium-low until vegetables are tender, about 20 minutes.
  7. 7 Stir in the second bowl of vegetables (including cabbage); cook until green beans are tender, 7 to 10 minutes more.
  8. 8 Serve and enjoy!

By SRF0079

Jamie's Minestrone Soup
Soup American

Jamie's Minestrone Soup

4.8

Prep
35 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a large stockpot over medium-low heat. Sauté garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes.
  3. 3 Add celery and carrots; sauté for 1 to 2 minutes.
  4. 4 Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.
  5. 5 Stir in zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.
  6. 6 Meanwhile, fill a medium saucepan with water and bring to a boil. Cook seashell pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
  7. 7 Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.
  8. 8 Drizzle with olive oil to serve.

By Jamie

Ground Beef and Vegetable Soup
Soup American

Ground Beef and Vegetable Soup

4.9

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
  3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
  4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Greek Green Beans
Side Dish Greek

Greek Green Beans

4.4

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
  2. 2 Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

By COLEE576

Arica's Green Beans and Feta
Side Dish Greek

Arica's Green Beans and Feta

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
  2. 2 Stir green beans with bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
  3. 3 Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

By Allrecipes Member

Fasolakia (Greek Green Beans)
Dinner Greek

Fasolakia (Greek Green Beans)

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Stir in onion and cook until softened, about 5 minutes. Add green beans and stir until coated in oil. Cook, stirring occasionally, for 2 to 3 minutes. Add puréed tomatoes, potatoes, salt, pepper, and sugar. Stir well, then add enough water to barely cover beans.
  2. 2 Cover the saucepan partially with a lid. Bring to a simmer over medium-low heat and cook gently until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

By Diana Moutsopoulos

Greek Green Bean Salad with Feta and Tomatoes
Dinner Greek

Greek Green Bean Salad with Feta and Tomatoes

5.0

Prep
20 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil. Add beans and cook until soft, 10 to 15 minutes. Drain well.
  2. 2 Whisk oil, vinegar, salt, and pepper together in a small bowl. Stir in parsley, shallot, and garlic.
  3. 3 Combine beans and tomatoes in a large bowl. Pour dressing over top and mix to combine. Stir in feta. Allow to sit for 20 minutes before serving.

By Barbara Sauermann

Green Bean and Feta Salad
Lunch Greek

Green Bean and Feta Salad

4.2

Prep
30 min
Cook
5 min
Total
275 min

Instructions

  1. 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
  2. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

By LIZ1888

Grecian Green Beans in Tomato Sauce
Dinner Greek

Grecian Green Beans in Tomato Sauce

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place green beans in a pot, and mix in lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt, pepper, and bay leaf. Cook 45 minutes over medium heat, occasionally stirring, until sauce is thickened. Remove bay leaf before serving.

By Lori A

Easy Fasolakia
Dinner Greek

Easy Fasolakia

5.0

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion until tender, about 10 minutes. Mix remaining olive oil, green beans, tomatoes, potato, mint, parsley, salt, and pepper into onion, adding enough water to cover the whole mixture. Bring liquid to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 1 hour.

By Jimmy the Greek

Lamb Stew with Green Beans
Dinner Greek

Lamb Stew with Green Beans

4.6

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  2. 2 Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

By Kathy Bezemes Walstrom

Greek Lamb Stew
Dinner Greek

Greek Lamb Stew

4.5

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
  2. 2 Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
  3. 3 Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

By nickysmama

Quick Chicken Couscous
Dinner Greek

Quick Chicken Couscous

4.8

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
  2. 2 Season chicken on both sides with salt.
  3. 3 Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
  4. 4 Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
  5. 5 Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
  6. 6 When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
  7. 7 Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

By John Mitzewich

Greek Meatballs with Green Beans and Tomatoes (Make-Ahead Freezer Meal)
Dinner Greek

Greek Meatballs with Green Beans and Tomatoes (Make-Ahead Freezer Meal)

5.0

Prep
25 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
  3. 3 Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
  4. 4 Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
  5. 5 Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
  6. 6 When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  7. 7 Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
  8. 8 Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
  9. 9 Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
  10. 10 Serve meatballs and veggies with pita rounds and tzatziki sauce.

By Nicole McLaughlin

Cheesy Green Beans
Dinner

Cheesy Green Beans

4.0

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a 9x13-inch casserole dish, combine green beans, processed cheese, and dill.
  3. 3 Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.

By ZELDA621

Pearl's Green Bean Casserole
Dinner American

Pearl's Green Bean Casserole

4.4

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine green beans and soup in a small casserole dish.
  3. 3 Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and top with onions. Bake for another 10 minutes.

By pearl