Green String Bean Soup with Dill, Garlic and Carrots

Green String Bean Soup Recipe

Creamy but healthy green string bean soup recipe of Romanian origin that is also plant-based, vegan and insanely delicious with tons of flavor from garlic and dill.
Course Soup
Cuisine Italian
Keyword plant based, String Bean Soup, vegan,
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 312kcal
Author Florentina


  • 1 lb green or yellow string beans (fresh or frozen)
  • 1 tbsp water (or a drizzle of olive oil)
  • 13 cloves garlic
  • 2 cups cashew milk (plain, unsweetened)
  • 2 cups vegetable stock (low sodium)
  • 1 carrot - sliced into thin rounds
  • 4 tbsp whole wheat pastry flour (or all purpose organic flour)
  • 2 tsp onion powder
  • 2 leaves bay
  • 5 sprigs fresh dill
  • 1 cup fresh tomatoes - chopped
  • 1/3 cup fresh dill - roughly chopped
  • 1 pinch red pepper flakes + more to taste
  • sea salt to taste
  • 2 tbsp nutritional yeast (OPTIONAL)


  • Rinse the beans, discard the ends and snap them in half or smaller pieces to your liking.
  • Prepare a double boiler with 2 inches of water in the bottom pot. Bring to a simmer and then place the green string beans in the top basket. Cover with a lid and steam for 10 to 15 minutes or until desired tenderness is achieved. Check after 10 minutes to make sure you don’t overcook the beans. Remove from the steam and transfer to a bowl. Rinse with ice cold water to stop the cooking process at this point. You can do this step in advance and refrigerate until ready to use. (Alternatively you can cook the beans directly in the soup but take good care not to overcook them).
  • Carefully smash the garlic cloves with the side of a chef’s knife and discard the paper.
  • Heat up a soup pot over medium low flame. Add light drizzle of olive oil (or a splash of water for WFPB & Plantricious diets) and sautee the garlic until golden in color and soft. Take good care not to burn it or it will turn bitter. Add a splash of veggie stock if needed to create extra steam. Once cooked transfer the garlic to a small bowl and set aside. 
  • Add the carrots and red pepper flakes to the pot and give them a good stir. Sautee for about 5 minutes or so until the carrots begin to soften.
  • In a separate bowl whisk together the flour with the cashew milk ,vegetable stock, onion powder and nutritional yeast until combined and there are no lumps. Add the mixture to the soup pot and bring to a simmer. Add the bay leaves, dill sprigs and reserved garlic and cook together for 15 minutes until slightly thickened. Stir often making sure nothing sticks.
  • Taste the soup and season with sea salt and black pepper to taste. 
  • Transfer the steamed green beans to the pot and simmer a couple of minutes until warmed through. Remove from heat and discard the bay and dill sprigs. 
  • Stir in the chopped fresh tomatoes, taste and adjust seasonings again. Serve with lots of fresh dill, red pepper flakes and freshly cracked black pepper on top. Great served hot or cold.


  • If desired you can make this a 1-Pot soup and cook the beans in the soup broth instead of steaming them. I find I can achieve the perfect al dente texture in the steamer but it's ultimately up to whatever method you prefer.
  • Traditionally this soup was served with a drizzle of sour cream that gives it a little tanginess, you can use some store bought vegan sour cream here or just give the soup a squeeze of lemon.


Calories: 312kcal | Carbohydrates: 22g | Protein: 6g | Fat: 24g | Saturated Fat: 21g | Sodium: 45mg | Potassium: 718mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3995IU | Vitamin C: 27.8mg | Calcium: 105mg | Iron: 5.9mg