Green Beans Soup

Green Beans Soup
Introduction: This recipe is one of the first soups I ever cooked in my teenage years. My Mother used to cook it in the hot summer days. If served cold, it is very refreshing.
Prepared and Photographed by:
Recipe Source: Family recipe
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 tbsp of vegetable oil
  • 1 large onion, cut in cubes
  • 1 large carrot, shredded
  • 1 lb of Italian cut green beans, fresh or canned (here I used fresh)
  • ½ lb of tomatoes fresh , peeled* and cubed
  • angel hair pasta nests (1 nest)
  • juice from one lemon
  • salt and pepper to taste
  • fresh parsley, chopped
  1. In a medium pot, put the oil, onions and carrot and sauté on medium heat for a couple of minutes until the vegetables become soft , pour 8 cans of water.
  2. Bring to a boil and add the beans and angel hair pasta, boil for 20 minutes
  3. Add the cubed tomatoes, boil for another 10 minutes
  4. Add the lemon juice, salt an pepper, garnish with parsley.
  5. Serve hot or cold. Very refreshing if served cold. Enjoy!
*Tomatoes can be easily peeled if submerged for a couple of minutes in boiling water.
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One comment

  • Florence

    I recently discovered Long Beans at the oriental farmers market in Stockton. Have you tried it with long (they come about a foot or more in length) beans? They are tastier than other green beans.