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Creamy Green Bean Soup

Creamy Green Bean Soup

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Creamy green bean soup my mother always made from fresh green beans out of the garden!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1776 mg
  • 71%

Based on a 2,000 calorie diet


  1. Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.
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This will work well in a slow cooker also. Just wait till the last 45 minutes and add cream and set cooker on high. I like the slow cooker in the hotest summer months. We live in NV where the mid day can be clost to 115 or 120. Have to keep the kitchen COOL.


What a great way to use up that ham bone taking up freezer space! I didn't have any cream so I used skim milk powder instead. I don't think anyone noticed the difference because my kids and husband loved it.


I loved this recipe.......I just "tweaked" it a bit to make it my own. I added Chicken boullion, I used the pre-packaged (8 oz.) chopped ham bits (usually used in omlets) that you find in the dairy section with the cold cuts. I also added a few teaspoons of Oscar Meyer bacon bits. Instead of fresh onions I used seasoned onion flakes from my spice rack. The broth is thin but oh so good!