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Grandma's Heart-Stoppin' Green Bean Soup

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This is a tasty dish from back in the days when flavor was all that mattered. This soup consists of green beans and bacon in a thick bacon gravy. Two pounds of fresh green beans may be used instead of canned.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 970 mg
  • 39%

Based on a 2,000 calorie diet


  1. In a large skillet, cook the bacon over medium heat until almost crisp. Remove bacon pieces, and set aside. Whisk flour into the bacon grease in the pan until it is thick and pasty. More or less flour may be required.
  2. Empty the cans of beans into a large saucepan with their liquid, and add enough water to cover. Bring to a boil, and stir in the bacon and the bacon grease mixture. Reduce heat to low, and simmer for about an hour - the longer, the better. Season with vinegar to taste.
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This reminds me of a dish that my mother used to make only she used fresh green beans from the garden and also added cooked cubed potatoes. When I make it now I play around with the consistency, sometimes making it thicker or thinner. My sisters and I try to make it as good as mom did but fall short, but still yummy!


This is not soup!!!! The broth in most soups is not pure bacon fat! If you drain the broth (pure grease)you have green beans and bacon, period!!!!!!


I don't even LIKE green beans but I found this soup to be outstanding. Everytime I've prepared it, I get complimented. Easy to prepare and very tasty.