Vegan Slavic Green Bean Soup

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 took some liberties. We end up with a soup that is creamy, slightly sour, fresh and delicious.

This soup 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 making this soup with vinegar and with lemon juice, and in the end, the lemon juice tasted better to me. For a variation, add some white beans in with the dill.

Vegan Slavic Green Bean Soup

Vegan Slavic Green Bean Soup

1 medium onion, chopped

3 garlic cloves, chopped

2 tsp oil

1 Tbsp vegan butter

1 medium potato, peeled and chopped

½ tsp smoked paprika

1 tsp onion powder

2 ½ Tbsp flour

3 cups broth (fake chicken or vegetable)

2 cups water

2 cups fresh green beans, chopped

1 ½ cups vegan sour cream (I used Tofutti Sour Cream)

1-2 tsp lemon juice

2 Tbsp fresh dill

Salt and black pepper, to taste

Potatoes, onions, vegan butter, smoked paprika, onion powder and black pepper in a pot

1. In a large heavy pot or dutch oven, add onion, garlic, oil and a dash of salt. Sauté for 5 minutes over medium heat, and then, add vegan butter, potato, smoked paprika, onion powder and black pepper. Sauté another 10 minutes over medium-low heat or until potatoes are tender.

2. Add the flour, and constantly stir for another 2-3 minutes. If it gets a little too dry, add some more vegan butter (maybe another Tbsp).

Green beans added to the pot

3. Add the broth, water, and green beans. Stir until the flour is fully incorporated. 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 tender enough to eat.

Fresh dill added to the pot of Vegan Slavic Green Bean Soup

4. Remove from heat. Whisk in vegan sour cream. Once the 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.

Vegan Slavic Green Bean Soup

2 Comments Add yours

  1. Sheilah says:

    This is delicious! I made it for dinner tonight along with a round loaf of fig and walnut brown bread, and we loved every bite. This is definitely a keeper.

    1. Thanks! I am so glad you enjoyed it.

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