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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 124kcal
Author Florentina


  • 1 lb green or yellow string beans (fresh or frozen)
  • 1 tbsp water (or a drizzle of olive oil)
  • 13 cloves garlic
  • 2.5 cups cashew milk (plain, unsweetened)
  • 3.5 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.
  • If desired you can steam the beans in advance. 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. Refrigerate until ready to use. (Alternatively you can use the 1- pot method below but take good care not to overcook them).

1-Pot Method:

  • 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 a light drizzle of olive oil (or a splash of water for WFPB & Plantricious diets) and saute 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 10 minutes until slightly thickened. Stir often making sure nothing sticks.
  • Taste the soup and season with sea salt and black pepper to taste. 
  • Add the green beans and simmer an additional 10 minutes or so until the beans are al dente. Check often making sure not to overcook them. If using steamed green beans just add them to the soup and simmer only a couple of minutes or 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: 124kcal | Carbohydrates: 23g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 136mg | Potassium: 557mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3993IU | Vitamin C: 27mg | Calcium: 91mg | Iron: 2mg