green bean and mushroom soup recipe

Written BySheba G Updated On
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The Best green bean and mushroom soup recipe

I’ve been making this green bean and mushroom soup recipe for years, and it’s still a family favorite. My kids love the way the tender beans and earthy mushrooms blend together in a rich, savory broth.

As for me, I appreciate how easy it is to make – just sauté some onions and garlic, add in the beans and mushrooms, and let it simmer until everything is tender. It’s perfect for a weeknight dinner or a special occasion like Thanksgiving.

Plus, it’s packed with nutrients and can be made in large batches for easy reheating. I’ve even started serving it as a side dish at family gatherings, and everyone always asks for the recipe.

Green Bean and Mushroom Soup

4.7 from 1211 votes

A comforting and flavorful soup made with fresh green beans, mushrooms, and aromatic vegetables. Perfect for a cozy meal on a chilly day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
2 cups green beans, trimmed and cut into 1-inch pieces
4 cups vegetable broth
1 tsp thyme
1 tsp salt
1/2 tsp black pepper
1 cup heavy cream
2 tbsp chopped fresh parsley

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion and cook until translucent, about 5 minutes.
3Add the minced garlic and cook for an additional 1 minute until fragrant.
4Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.
5Stir occasionally to prevent burning.
6Add the green beans, vegetable broth, thyme, salt, and black pepper to the pot.
7Stir well to combine.
8Bring the soup to a boil, then reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes until the green beans are tender.
9Stir in the heavy cream and cook for an additional 2-3 minutes until the soup is heated through.
10Taste and adjust the seasoning if necessary.
11Ladle the soup into bowls and garnish with chopped fresh parsley.
12Serve hot and enjoy.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 100mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 8g

📝Notes

Tips: For a creamier soup, use an immersion blender to blend a portion of the soup before adding the cream. For a healthier option, substitute the heavy cream with milk.

Watch Video Of How Green Bean and Mushroom Soup Works

This green bean and mushroom soup recipe has been a staple in our household for years. It’s easy to make ahead of time, freezes beautifully, and reheats perfectly without losing its flavor or texture.

My kids love helping me stir the pot while we chat about our day – something magical happens when we cook together! As always consider storage tips below after enjoying leftovers safely stored properly – happy cooking!

❓ Frequently Asked Questions About Green Bean and Mushroom Soup

1.

Can I use frozen green beans instead of fresh?

Yes, you can definitely use frozen green beans instead of fresh ones. In fact, frozen beans tend to hold their texture better than fresh ones do after cooking. To use frozen beans simply thaw them according to package instructions before adding them into your soup pot.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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