This recipe is inspired by the Slovak soup, Polievka zo Zelenej Fazule. There are lots of regional differences in how green bean soup is prepared, but I took a little bit from one recipe, a little from another, and then, took some liberties. We end up with a soup that is creamy, slightly sour, fresh and delicious.
This vegan green bean and potato soup recipe works for any time of year. Fresh green beans are best, but frozen will get the job done. Fresh dill weed is also best, but you can also substitute 1 ½ tsp dried dill.
Although many green bean soup recipes use vinegar to provide the acidity, I went with lemon juice. I tried it with vinegar and with lemon juice, and in the end, the lemon juice tasted better to me.
If you enjoy this recipe, you may enjoy other UVK Slavic vegan recipes, like Radish Salad with Fresh Dill and Scallions, Cabbage and Noodles, Vegan Sauerkraut Goulash or Slow Cooker Vegan Cabbage Rolls with Sauerkraut Tomato Sauce.
There’s no shortage of great content on vegan blogs. I really appreciate you stopping here, and I hope you enjoy this recipe
Vegan Slavic Green Bean Soup
1 cup chopped onion
3 garlic cloves, chopped
3 Tbsp vegan butter
1½ cup peeled, bite-size cubed Russet potatoes
½ tsp smoked paprika
1 tsp onion powder
2 ½ Tbsp flour
4 cups broth (I used 4 cups water + 2 Edward & Sons No-Chick’n Bouillon Cubes)
1 cup water
2 cups bite-size fresh green beans (stems removed)
1 cup vegan sour cream (I used Tofutti Sour Cream)
2 Tbsp finely chopped fresh dill
1-2 tsp lemon juice
Salt and black pepper, to taste
1. In a large heavy pot or dutch oven, add onion, garlic, 2 Tbsp vegan butter and a dash of salt. Stirring frequently, sauté over medium heat for ~5 minutes or until the onions are soft.
2. Add the smoked paprika, onion powder and some black pepper. Sauté another 5-7 minutes over medium heat or until potatoes are tender.
3. Add the flour and 1 Tbsp vegan butter. Constantly stir around for another 1-2 minutes. If it gets a little too dry, add some more vegan butter.
4. Add the broth, water, and green beans. Stir until the flour is fully incorporated. Cover, bring to a boil, and then, reduce to a simmer over low heat. Cover and simmer for 10-12 minutes or until green beans are soft enough to enjoy eating.
5. Remove from heat. Whisk in vegan sour cream.
6. Once the vegan sour cream is fully incorporated, add fresh dill and lemon juice. Cover with a lid, and let it sit for 5 minutes. Remove the lid, and taste. Adjust seasonings, if needed (more salt? more lemon?). Serve.