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Vegan Green Bean Soup

Green Beans and Dill

This recipe is inspired by the Slovak soup, Polievka zo Zelenej Fazule. There are many regional differences in how it is prepared, so I took a little bit from one recipe, a little from another, and then, took some liberties. We end up with a vegan green bean soup recipe 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.

This recipe makes 4 servings.

Check out more UVK recipes, like Vegan Green Bean Casserole, Vegan Pierogi Dough, Vegan Slow Cooker Stewed Green Beans and Tomatoes, Vegan Black Bean Soup, or Vegan Cabbage Rolls with Sauerkraut Tomato Sauce.

There’s no shortage of great content on vegan blogs. I really appreciate you stopping here, and hope you enjoy this soup 💚

Green Bean and Potato Soup Vegan
A Slovak-inspired vegan green bean soup with potatoes and fresh dill

Vegan 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. First, you’ll sauté the aromatics for the vegan green bean soup. 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.

Vegan Green Bean and Potato Recipes

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.

Vegan Green Beans Recipe

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.

Vegan Slavic Green Bean Soup

5. Remove from heat. Whisk in vegan sour cream.

Vegan Green Beans Soup with fresh dill

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.

The best vegan green bean potato soup recipe

7 responses to “Vegan Green Bean Soup”

  1. 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.

  2. I am so thrilled with your vegan soup recipes. So easy as well. Easy, healthy + organic is how I enjoy cooking. I appreciate you so much + sharing your website with my vegan friends + granddaughter who eats like me.

  3. This is the most delicious soup! I added white beans for extra protein. It tastes even better the day after.

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