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Tomato Green Bean Soup Recipe

Tomato Green Bean Soup Recipe

"This colorful soup is delicious anytime of year," notes Bernice Nolan of Granite City, Illinois. "When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. My husband and I enjoy it as a meatless dish, but you could also add diced chicken or ham."
TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD:9 servings


  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 2 teaspoons butter
  • 6 cups chicken or vegetable broth
  • 1 pound fresh green beans, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 3 cups diced fresh tomatoes
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
  • 2. Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer. Yield: 9 servings.

Nutritional Facts

One serving (1 cup) equals 71 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 779 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.