Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Green Bean and Smoked Meat Vegetable Soup — A Hearty Bowl of Comfort

Warm up with Green Bean and Smoked Meat Vegetable Soup — a hearty, flavorful comfort dish packed with veggies.

Ingredients

Scale
  • 2 tablespoonsvegetable oil
  • 1pound smoked beef or turkey, cut into small cubes
  • 1large onion, finely diced
  • 4–5garlic cloves, minced
  • 2large carrots, diced
  • 1red bell pepper, diced
  • 1celery stalk, chopped
  • 1small potato, peeled and diced
  • 2pounds green beans (fresh or frozen), trimmed and cut into 1-inch pieces
  • 4–5tablespoons tomato sauce or2medium tomatoes, finely chopped
  • 1 tablespoonpaprika
  • 1 teaspoondried thyme
  • 1 teaspoonsalt (adjust to taste)
  • ½ teaspoonblack pepper
  • 8 cupswater or broth (chicken or vegetable)
  • 1 teaspoondried dill or2 tablespoonsfresh dill, chopped
  • 1 teaspoondried parsley or2 tablespoonsfresh parsley, chopped
  • 2–3tablespoons vinegar, to taste
  • Sour cream, for serving (optional)

Instructions

  1. 1. Sauté the Base
  2. Heat the vegetable oil in a large soup pot over medium heat.
  3. Add the cubed smoked meat and cook for about 2 minutes to release flavor.
  4. Stir in the diced onion and minced garlic. Sauté until the onion becomes soft and translucent, about 3–4 minutes.
  5. 2. Add the Vegetables
  6. Add the carrots, red bell pepper, celery, and potato to the pot.
  7. Continue to cook for 4–5 minutes, stirring often, until the vegetables begin to soften and develop flavor.
  8. 3. Season and Add Green Beans
  9. Add the green beans to the pot along with the paprika, thyme, salt, and pepper. Stir everything together to evenly coat the vegetables with the spices.
  10. 4. Add Tomatoes and Liquid
  11. Stir in the tomato sauce (or chopped fresh tomatoes).
  12. Pour in the water or broth and bring the soup to a boil over medium-high heat.
  13. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes, or until the green beans are tender and the flavors have blended.
  14. 5. Adjust the Flavor
  15. Taste the soup and adjust the seasoning with more salt or pepper if needed.
  16. Gradually stir in the vinegar, adding a little at a time until you reach your preferred level of tanginess.
  17. 6. Finish and Serve
  18. Turn off the heat and stir in the fresh dill and parsley.
  19. Let the soup rest for 5 minutes before serving to allow the herbs to release their aroma.
  20. Ladle the hot soup into bowls and serve with a spoonful of sour cream on top, if desired.
  21. Chef’s Tips
  22. You can substitute the smoked meat with leftover roast chicken, turkey, or beef for a lighter flavor.
  23. Add a small pinch of crushed red pepper flakes if you prefer a mild spicy kick.
  24. For a richer broth, replace part of the water with low-sodium chicken stock.
  • Author: Chef mia