Green Bean Casserole Soup
Green Bean Casserole Soup requires approximately 15 minutes from start to finish. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 168 calories, 8g of protein, and 11g of fat per serving. For $1.47 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 5. 31 person found this recipe to be delicious and satisfying. A couple people really liked this American dish. This recipe from Jeanettes Healthy Living requires garlic oil, green beans, dried thyme, and nutmeg. It will be a hit at your Thanksgiving event. It works well as a rather inexpensive soup. With a spoonacular score of 50%, this dish is solid. Green Bean Casserole (Without Canned Soup), NO CREAM SOUP Green Bean Casserole, and The Creamiest Green Bean Casserole (with no “Cream Of” soup) are very similar to this recipe.
Servings: 5
Cooking duration: 15 minutes
Ingredients:
1 tablespoon organic butter
¼ cup plus 2 tablespoons cashew cream
1 teaspoon dried thyme
2 garlic cloves, smashed
1 tablespoon garlic/shallot/scallion flavored oil or organic butter
1 pound green beans, trimmed
4 cups low sodium chicken broth
¼ teaspoon nutmeg
1 medium onion, chopped
sea salt and black pepper, to taste
10 ounces white mushrooms, stems removed, sliced
Equipment:
sauce pan
blender
Cooking instruction summary:
Heat oil and butter in a large saucepan. Add onion, garlic and mushrooms. Saute until vegetables are soft, but not browned. Add thyme, nutmeg, green beans and chicken broth. Bring to a boil, then reduce heat and cook, covered for 8-10 minutes until beans are tender, but still bright green. Transfer to blender and puree. Add cashew cream and blend until incorporated. Season to taste with salt and pepper.
Step by step:
1. Heat oil and butter in a large saucepan.
2. Add onion, garlic and mushrooms.
3. Saute until vegetables are soft, but not browned.
4. Add thyme, nutmeg, green beans and chicken broth. Bring to a boil, then reduce heat and cook, covered for 8-10 minutes until beans are tender, but still bright green.
5. Transfer to blender and puree.
6. Add cashew cream and blend until incorporated. Season to taste with salt and pepper.
Nutrition Information:
covered percent of daily need
