Carrot Green Beans Soup Recipe

This carrot green bean soup is soothing and delicious for anytime of the year. Recipe uses simple everyday ingredients, but is flavorful and hearty.

Turmeric, an antioxidant rich ingredient, adds both flavor and color to the soup. Make a big batch of this vegan broth soup and enjoy throughout the week.

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About the recipe

Are you looking for healthy recipes that are delicious too? Then, you have to try this carrot and green beans soup. It is easy to make, hearty and comforting.

This recipe is from Clean Slate cookbook. Combination of carrots and green beans is a simple yet scrumptious combination. Soup is brothy with perfectly cooked veggies seasoned with turmeric, salt and black pepper.

Turmeric is a popular spice in Indian cuisine and is a rich source of curcumin, an antioxidant that fights inflammation. It not only adds flavor but also color to this simple soup.

Make a big batch of the soup and store in the fridge until ready to serve. Though the recipe uses just a few ingredients, it is flavorful and delicious. Pour hot sup over fresh spinach and dill, steep for 5 minutes for the greens to wilt and serve.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make carrot bean soup recipe:

• Carrot, green beans and onions.
• Spinach - I love using baby spinach but feel free to use regular chopped spinach.
• Fresh dill ~ you can also use dried dill.
• Turmeric, salt and black pepper.
• Lemon juice
• Water or vegetable broth.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this delicious carrot green bean soup recipe:

Heat oil in a large saucepan on medium flame. Add onions and cook, stirring occasionally until the onions turn translucent.

Next add carrots, turmeric, salt and pepper. Add the water and bring the mixture to a boil. Lower the heat and simmer until carrots are just tender.

Add the green beans and cook until they are just tender. At this point, you can serve the soup hot or cool it completely and store for later.

In the bottom of a soup bowl, place 1 cup of baby spinach and 1 tablespoon of chopped dill in the bottom. Ladle 3 cups of hot soup over the greens, cover with a plate and let steep for 5 minutes. Squeeze some lemon juice and serve right away.

Expert Tips

• I love using baby spinach in this vegan broth soup. But feel free to use regular chopped spinach instead.
• You can use dried dill instead of fresh dill.
• Use low-sodium vegetable broth instead of water for more flavor.
• Make the soup up to 3 days in advance and store in an airtight container. Reheat until simmering and use to steep the green before serving.
• Freeze any leftover soup for up to 2 months in an airtight container.
• To make the soup even more hearty, add cooked beans or chopped tofu.

You might also like

Here are a few more healthy recipes that you might like:

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Recipe Card

Carrot green bean soup

This carrot green bean soup is soothing and delicious. Recipe uses simple everyday ingredients, lots of vegetables, and turmeric!!

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: soups stews

Cuisine: American

Servings: 3 servings

Ingredients

1x2x3x

• 3 tablespoons Extra virgin olive oil
• 1 Large Onion, finely chopped
• 8~10 Medium Carrots, peeled and diced (about 8 cups)
• ¼ teaspoon Turmeric
• To taste Salt & Pepper
• 10 cups Water
• 8 oz Green Beans, chopped (about 2 cups)
• 3 cups Baby Spinach
• 3 tablespoons Fresh dill, chopped
• 2 Lemons, halved

Instructions

• Heat oil in a large saucepan on medium flame. Add onions and cook, stirring occasionally, for 4~5 minutes or until the onions turn translucent.
• Next add carrots, turmeric, salt and pepper. Cook for 2~3 minutes. Add the water and bring the mixture to a boil. Lower the heat and simmer for 15~18 minutes or until carrots get are just tender. Add the green beans and cook until they are just tender, about 4~5 minutes. At this point, you can serve the soup hot or cool it completely and store for later.

To serve Soup:

• In the bottom of a soup bowl, place 1 cup of baby spinach and 1 tablespoon of chopped dill in the bottom. Ladle 3 cups of hot soup over the greens, cover with a plate and let steep for 5 minutes. Squeeze some lemon juice and serve right away.

Video

Notes

• I love using baby spinach in this vegan broth soup. But feel free to use regular chopped spinach instead.
• You can use dried dill instead of fresh dill.
• Use low-sodium vegetable broth instead of water for more flavor.
• Make the soup up to 3 days in advance and store in an airtight container.
• Reheat until simmering and use to steep the green before serving.
• Freeze any leftover soup for up to 2 months in an airtight container.
• To make the soup even more hearty, add cooked beans or chopped tofu.

Nutrition

Calories: 279kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 212mg | Potassium: 1162mg | Fiber: 11g | Sugar: 16g | Vitamin A: 37398IU | Vitamin C: 72mg | Calcium: 181mg | Iron: 3mg

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