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Green Bean Soup

If you're craving something light, savory, packed with vegetables, and easy to make, give this green bean soup a try!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup

Equipment

  • dutch oven or pot

Ingredients
  

  • 2 Cups Chopped Green Beans
  • 1 Small Chopped Onion
  • 2 Chopped Carrots
  • 2 Stalks of Chopped Celery
  • 6-8 Cups Water
  • 3 Tbsp Butter
  • 2-4 Tbsp Watkins Chicken Soup Base
  • 1 Can Evaporated Milk

Instructions
 

  • Wash the green beans, take off the ends and cut up into 1/2 to one inch pieces. Cut enough to fill 2 cups of beans.
  • Chop up 1 small onion, 2 carrots and a couple of stalks of celery
  • Toss all of the chopped up green beans, carrots, celery, and onions into a big pot or a dutch oven (This is what we use) with 6-8 cups of water. Add salt, pepper, tablespoons of butter.
  • Before you place the ingredients on the stove, you can add in our secret ingredient Watkins Chicken Soup Base ;) I use Watkins Chicken Soup base in practically everything. Toss it in soups, sprinkled on top of the chicken before baking, casseroles, gravy, etc. Just make sure to buy more than one at a time. I always seem to run out just as I’m in soup-making mode.
  • Bring the pot to a boil and let simmer for 15 - 20 minutes
  • After the 15 - 20 minutes is over, stir the ingredients. You can take this time to re-chop the vegetables in the soup as they will now be a lot softer!
  • Keep the pot on the same heat and add in 1 can of evaporated milk and stir
  • Optional Roux: After adding in the evaporated milk you can make a roux to thicken up the soup. To do this, put 3 tablespoons of flour into a bowl along with a couple spoonfuls of the hot, soup broth. Whisk until combined (it will have a paste like texture) and then whisk it back into your soup.
  • Add in some more pepper (and salt if you wish) and that's it!
  • Serve with soda crackers and butter OR an amazing Spanish Bocadillo (watch the video below to learn how to make this)!