Tomato Green Bean Soup

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Serves 8

• 1 cup chopped onion

• 1 cup chopped carrots

• 2 teaspoons butter or stick margarine

• 6 cups chicken broth (or vegetable)

• 1 pound fresh green beans, cut into 1 inch pieces

• 1 garlic clove, minced

• 3 cups diced fresh tomatoes

• 1/4 cup minced fresh basil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

In large pot, sauté onion and carrots about 5 minutes, then add garlic. After 1 minute, add broth, then green beans, and bring to a boil.

Simmer about 20 minutes, or until vegetables are tender.

Add tomatoes, basil, and salt and pepper to taste. Cover and simmer an additional 5 minutes to blend flavors.

Optional: Puree 1/3 soup in blender, then add back before serving. Serve with salad and bread.


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