This easy Runner Bean Soup is a creamy and nutritious meal that’s perfect for a quick lunch or dinner. Made with simple ingredients like fresh runner beans and potatoes, it’s easily adaptable to what you have on hand. Enjoy it smooth or with crispy toppings for an added crunch!
Ingredients Needed
- 1 onion (peeled and finely chopped)
- 1 clove garlic (peeled and very finely chopped)
- 450 g runner beans (topped and tailed, cut into 1.5 cm slices; about 1 lb)
- 1 medium potato (washed and cut into 1.5 cm cubes; about 8 oz)
- 1 litre stock (vegetable or chicken; about 4 cups)
How To Make Runner Bean Soup
- Heat the olive oil: Heat the olive oil in a large saucepan over medium heat.
- Sauté the onion: Add the chopped onion and sauté for 5 minutes until softened and golden. Add the garlic for the last minute.
- Add vegetables and stock: Add the cubed potato, sliced runner beans, and stock.
- Bring to a boil: Bring to a boil, then simmer gently for 15 minutes.
- Blitz until smooth: Remove from heat and blitz until smooth. Taste and adjust seasoning if necessary.
- Sieve for smoothness: If the runner beans are stringy, pass the soup through a sieve for a smoother texture.
Recipe Tips
- Cut uniform sizes: Make sure to cut the potato and runner beans into even pieces. This helps them cook evenly and ensures a smooth blend.
- Use homemade stock: If possible, use homemade vegetable or chicken stock. It adds a richer flavor to the soup compared to store-bought options.
- Blitz well: Blend the soup until completely smooth. If you prefer a super silky texture, strain it through a sieve after blending.
- Add seasoning gradually: Taste the soup as you season. Start with a little salt and pepper, then add more if needed, to avoid over-seasoning.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Runner Bean Soup cool until it reaches room temperature. Then, transfer it to an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: Let the soup cool completely, then pour it into a freezer-safe container. It can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
- On The Stove: Pour the soup into a saucepan and heat over medium heat. Stir occasionally until it’s hot throughout, which should take about 5-7 minutes.
Nutrition Facts
Serving Size: 1 serving (approx. 200 ml)
- Calories: 95
- Total Fat: 3.7g
- Saturated Fat: 0.5g
- Sodium: 300mg
- Potassium: 405mg
- Total Carbohydrate: 15g
- Dietary Fiber: 4.9g
- Sugars: 2.9g
- Protein: 2.9g
Try More Easy Soups:
Runner Bean Soup Recipe
Description
This easy Runner Bean Soup is a creamy and nutritious meal that’s perfect for a quick lunch or dinner. Made with simple ingredients like fresh runner beans and potatoes, it’s easily adaptable to what you have on hand. Enjoy it smooth or with crispy toppings for an added crunch!
Ingredients
Instructions
- Heat the olive oil: Heat the olive oil in a large saucepan over medium heat.
- Sauté the onion: Add the chopped onion and sauté for 5 minutes until softened and golden. Add the garlic for the last minute.
- Add vegetables and stock: Add the cubed potato, sliced runner beans, and stock.
- Bring to a boil: Bring to a boil, then simmer gently for 15 minutes.
- Blitz until smooth: Remove from heat and blitz until smooth. Taste and adjust seasoning if necessary.
- Sieve for smoothness: If the runner beans are stringy, pass the soup through a sieve for a smoother texture.
Notes
- Cut uniform sizes: Make sure to cut the potato and runner beans into even pieces. This helps them cook evenly and ensures a smooth blend.
- Use homemade stock: If possible, use homemade vegetable or chicken stock. It adds a richer flavor to the soup compared to store-bought options.
- Blitz well: Blend the soup until completely smooth. If you prefer a super silky texture, strain it through a sieve after blending.
- Add seasoning gradually: Taste the soup as you season. Start with a little salt and pepper, then add more if needed, to avoid over-seasoning.
Runner Bean Soup Recipe