Runner bean soup is a light soup with a lovely fresh taste. It's easy to make and you can turn overgrown stringy runner beans into delicious soup in less than half an hour.
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What you'll love about the recipe
- Runner bean soup is the perfect way to use up a glut of large tough runner beans
- It's a light healthy soup with just 95 calories, and a great way to include extra veggies in your diet
- Runner beans are a good source of fibre, vitamin C and folate
- Vegan, dairy free and gluten free
- Runner bean soup freezes well
Ingredients
Runner beans. You could use other green beans if you prefer, although I did develop this soup specifically for a glut of runner beans!
You can also use runner beans in a simple salad
Onion and garlic add a savoury flavour and a touch of sweetness to the soup
Potato helps to thicken the soup and give it a little more texture. If you'd prefer to make your runner bean soup without potatoes, leave them out and reduce the quantity of stock slightly.
Stock. I used a vegetable stock cube to make vegan runner bean soup, but use chicken stock if you prefer. You could also use fresh stock or a stock pot.
Depending on how well seasoned your stock is you may need additional seasoning.
Optional ingredients
You can add extra vegetables, herbs and spices to this simple runner bean soup recipe if you prefer.
Celery or carrots would both go well with beans. You could also add courgettes to this seasonal soup - add them partway through the cooking time as they cook through quickly.
Thyme or mint would also complement the flavours. You could also add some grated nutmeg, or hot pepper sauce for something spicier.
How to make runner bean soup
Heat a large pan over a medium heat. Add the olive oil and saute the onion for 5 minutes. Add the garlic for the last minute. The onions should start to turn golden brown - this caramelisation will add extra flavour to the soup.
Add the chopped potatoes, sliced runner beans and stock.
Bring the soup up to the boil and simmer for 15 mins. The vegetables should be fully cooked through.
Blend the soup to a smooth texture. I like to use an immersion blender so that I can blitz the soup in the pan. You could also use a blender or food processor.
Taste the soup and if necessary add seasoning to suit.
If your runner beans are very stringy, you can pass the soup through a sieve to ensure it is completely smooth.
Serving and storage
Serve runner bean soup hot. If you like, add some garnishes. Fresh herbs look pretty, or you could add a little protein with some toasted almond flakes or sunflower seeds.
Runner bean soup can be stored in the fridge for up to 3 days. It also freezes very well. Pour into freezer-proof lidded pots and freeze for up to 3 months.
Frequently asked questions
Runner beans are a popular garden vegetable in Britain. When you grow your own veggies, it's easy to end up with a glut. Enjoy this runner bean salad, or make it into runner bean soup (ideal for stringy beans!). Runner beans also freeze well and frozen beans can be added to casseroles, stews and bolognese.
Runner beans need to be top and tailed. That means trimming the little stalk and stem from either end of the bean. They can then either be cut lengthwise into strips about 10cm long, or cut diagonally into diamond shapes. If the beans are quite large it's best to trim away a thin strip from either side of the bean as it can be stringy.
Other healthy soup recipes you might like
A bowl of healthy soup is a great way to add extra veggies to your diet. You might like these other light and refreshing soup recipes.
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Recipe
Runner Bean Soup
Equipment
- Large sauce pan
- Immersion blender, blender or food processor
Ingredients
- 1 tablespoon olive oil
- 1 onion Peeled and finely chopped
- 1 clove garlic Peeled and very finely chopped
- 450 g runner beans Top and tailed and cut into 1.5cm slices
- 1 medium potato washed and cut into 1.5cm cubes
- 1 litre stock vegetable or chicken
Instructions
- Heat the olive oil in a large saucepan over a medium heat.
- Add the chopped onions and saute for 5 minutes until starting to soften and turn golden. Add the garlic for the last minute of cooking.
- Add the cubed potatoes, sliced runner beans and stock.
- Bring the soup up to the boil and simmer gently for 15 minutes.
- Remove the soup from the heat and blitz until smooth. Taste and if necessary add further seasoning.
- If your runner beans are very stringy, pass the soup through a sieve to ensure it is super smooth.
Notes
- Carrots or celery can be added at the same time as the beans and potatoes
- Nutmeg adds extra seasoning. Or spice things up with some hot pepper sauce or chilli flakes
- Fresh herbs add a lovely flavour. Try basil, thyme or mint. Add them to the soup immediately before blitzing so that you retain the fresh flavour
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
Carole M says
I decided to give this a try with my glut of runner beans, I must confess I am surprised at how delicious it is! I did make some additions as you suggest - I added a carrot, stick of celery & a leek. I used lemon thyme for a lighter flavour & a good splash of sherry vinegar after blending & straining. Thanks for the recipe, I’m off to the veg plot now to check for any more beans before they get pulled down 😊
Wendy Faulkner says
Thank you, I hope you find some extra beans:)
G lewis says
Made this soup a few days ago thoroughly enjoyed it been eating for last three days sometimes twice a day
Wendy Faulkner says
Thank you, I'm glad you enjoyed it:)