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A flavorful creamy broth with fresh green beans, seasoned with tarragon then and finished off with heavy whipping cream. It's heavenly! This colorful green bean soup is delicious for any time of the year but it is best when you can make it with summer time farm/garden fresh green beans. You can find fresh green beans at your local farmer's market from May to October. It is easy, budget friendly and full of good-for-you greens. This is green bean soup is healthy, comforting, and tastes great. It's a must try soup. It is filled with Vitamin A, Vitamin C, and is low carb / keto friendly.
Cream of Green Bean Soup | Low Carb | Keto
Makes: 7 cups; Serves: 7
Ingredients:
6 green onions, sliced
2 garlic cloves, minced
3 tablespoons butter, melted
4 cups homemade (or store bought) chicken broth or bone broth
2 lbs fresh green beans, cleaned and cut into 2 inch pieces
1⁄2-1 cup heavy whipping cream
1⁄2 teaspoon dried tarragon leaves
1⁄4 teaspoon pepper
Directions:
1. In a small skillet, over medium heat, saute the green onions and garlic in the butter, stirring constantly, until tender. Set aside.
2. Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the sauted green onions and garlic; stir well.
3. Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (I used my hand immersion blender, which works well and leaves some pieces in the soup, which I like). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in heavy whipping cream and tarragon. Cook until thoroughly heated.
4. Serve, and sprinkle with black pepper.
Nutrition Information: 7 Servings, Amount Per Serving:
Calories 138.3, Total Fat 11.5 g, Total Carbohydrate 7.5 g, Dietary Fiber 3.1 g, Protein 2.3 g