Green Bean Casserole Soup Recipe Is the Holidays In a Bowl (30 Minutes) by Donna John

When someone on my soup lovers foodie group mentioned she had seen a green bean casserole soup on a restaurant menu, my brain went into overload. Green bean casserole soup? I had to try it, but there were limited recipes on the web, and none of them really appealed to me. So, I tweaked, combined and created my own creamy green bean soup recipe. And I've got to say that I was pleasantly surprised by how delicious it turned out.

The soup recipe is beyond easy to make and is on the table in about 30 minutes, depending on how long you decide to simmer it. All you need for this creamy vegetarian soup recipe is olive oil, an onion, fresh mushrooms (mushrooms may reduce your cancer risk), canned green beans, flour, chicken broth, milk and a can of french fried onions. The ingredients simmer on the stovetop until thickened. And notice there's no condensed cream of anything soup in this recipe, which was one reason I didn't like some recipes I found.

When I make this green bean and mushroom soup recipe again based on that classic casserole we all love, I will make some additional tweaks (see Recipe Notes below). Serve this hearty soup for lunch or with a side salad and bread for dinner. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces fresh mushrooms, rough chopped
• 15 ounces (1 can) green beans, drained and rinsed
• 32 ounces chicken broth
• 2 cups milk
• 5 tablespoons flour
• 3 ounces (1 can) french fried onions

Recipe Notes

• Next time I will add more green beans. I suggest buying two cans of green beans and adding more if you feel the soup needs them.

• I seasoned this soup with some additional salt and lots of black pepper.

• For extra flavor, stir about 1/4 to 1/2 cup of the french fried onions into the soup as it simmers. Not only will this add additional flavor, but serve as a thickening agent.

• You could add some cooked shredded chicken to the soup.

• If you want a thicker soup, add a little more flour.

• The longer you simmer the soup, the thicker it will be.

• You could use fresh or frozen green beans. Fresh green beans take longer to cook, so either cook them before adding to the soup or simmer the soup longer. 

Here's how to make it:

1. Heat the olive oil in a soup pot. Add the onion and mushrooms. Season with salt and pepper. Cook until soft, about 5 minutes.
   
2. Add the green beans and chicken broth.
   
   
3. Whisk together the milk and flour until smooth.
   
4. Pour the milk mixture into the soup. Stir to combine.
   
5. Bring to a simmer and cook, stirring often, until thickened to your desired consistency, about 20 to 30 minutes.
   
6. Taste and add more salt and black pepper.
   
7. Ladle into soup bowls.
   
8. Top with some french fried onions.
   
   

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