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:

Quickview
168k Calories
7g Protein
11g Total Fat
13g Carbs
7% Health Score
Limit These
Calories
168k
8%

Fat
11g
17%

  Saturated Fat
5g
31%

Carbohydrates
13g
4%

  Sugar
5g
6%

Cholesterol
22mg
7%

Sodium
284mg
12%

Get Enough Of These
Protein
7g
16%

Vitamin B3
5mg
27%

Vitamin B2
0.4mg
24%

Vitamin K
18µg
18%

Copper
0.36mg
18%

Vitamin A
879IU
18%

Vitamin C
14mg
18%

Potassium
582mg
17%

Phosphorus
156mg
16%

Manganese
0.29mg
15%

Fiber
3g
14%

Vitamin B6
0.25mg
13%

Folate
44µg
11%

Vitamin B5
1mg
11%

Iron
1mg
11%

Vitamin B1
0.14mg
9%

Selenium
6µg
9%

Magnesium
33mg
8%

Vitamin E
0.99mg
7%

Calcium
62mg
6%

Zinc
0.8mg
5%

Vitamin B12
0.24µg
4%

Vitamin D
0.24µg
2%

covered percent of daily need
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