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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

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

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

Spicy Indian Green Beans, Gujarati Style
Side Dish Indian

Spicy Indian Green Beans, Gujarati Style

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of water to a boil. Cook green beans briefly in the boiling water, removing after 3 to 4 minutes. Drain, rinse with cold water, and drain again. Blot dry.
  2. 2 Heat oil in a large skillet over medium heat. Stir in garlic and mustard seed; sauté until golden brown, 1 to 2 minutes. Stir in chile pepper, then add beans, salt, and sugar. Cook and stir until beans are tender, about 8 minutes. Season with pepper to serve.

By CEESHOUSE

Lemon Lentil Rice
Dinner Indian

Lemon Lentil Rice

3.3

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
  2. 2 Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.

By MINIJOSH

Vegetable Masala
Dinner Indian

Vegetable Masala

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
  2. 2 In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
  3. 3 Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

By Laxmi Laxman

Goan Beef Curry
Dinner Indian

Goan Beef Curry

5.0

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
  2. 2 Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
  3. 3 Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
  4. 4 Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.

By Allrecipes Member

Indian-Style Vegetable Rice
Dinner Indian

Indian-Style Vegetable Rice

3.3

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
  2. 2 Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

By Sahana

Sambar - Spicy Indian Curry
Dinner Indian

Sambar - Spicy Indian Curry

4.0

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Place 2 cups water, cabbage, carrot, green beans, bell pepper, and yellow split peas in a pressure cooker; lock lid. Bring cooker up to pressure and cook until peas are tender, 6 to 8 minutes. If your pressure cooker does not have a quick-release function, reduce cooking times slightly as food will continue to cook while pressure releases slowly. Drain and reserve excess liquid; set vegetables aside.
  2. 2 Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
  3. 3 Heat vegetable oil in a skillet over medium-high heat; cook and stir cumin seeds and mustard seeds until seeds sputter, about 1 minute; add asafoetida powder. Stir in the sambar paste; cook and stir until thickened, about 1 minute. Season with turmeric, and stir in vegetables. If vegetable mixture is too thick, stir in reserved cooking liquid.
  4. 4 Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.

By SK

Vegan Indian Curry with Cauliflower and Lentils
Dinner Indian

Vegan Indian Curry with Cauliflower and Lentils

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
  2. 2 Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
  3. 3 Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
  4. 4 Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

By Maggie Pannell

Navratan Korma
Dinner Indian

Navratan Korma

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
  2. 2 Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
  3. 3 Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking, 2 to 3 minutes. Season with salt to taste.

By LUNACITY

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

Three-Ingredient Green Bean Casserole
Side Dish

Three-Ingredient Green Bean Casserole

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Fry bacon in a large skillet over medium heat until crisp. Drain on paper towels. In a large bowl, stir together the green beans and salad dressing; pour into the prepared dish. Crumble bacon over the top.
  3. 3 Bake uncovered for 30 minutes in the preheated oven.

By hs614

Vintage Fresh Green Bean Casserole (circa 1956)
Dinner

Vintage Fresh Green Bean Casserole (circa 1956)

4.9

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
  3. 3 Mix green beans and cream of mushroom soup together in a bowl; spread into a 9x13-inch baking dish. Sprinkle Cheddar cheese over the green bean mixture and top with French-fried onions.
  4. 4 Bake in the preheated oven until cheese is melted and browned, about 30 minutes.

By jwhall

Green Beans
Dinner

Green Beans

4.7

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Put green beans in a baking dish. Mix butter, brown sugar, and garlic powder together in a bowl; pour over green beans. Arrange bacon strips atop the beans.
  3. 3 Bake in preheated oven until the bacon is cooked and the green beans are tender, about 30 minutes.

By TammyJean