Green Bean Casserole Soup Turns Your Favorite Side Dish into a Meal!
Here’s a onlineforting homemade meal with all the flavors of iconic green bean casserole as a hearty soup recipe!
It’s soup season, and here’s a creative one to try!
We all know and love the iconic green bean casserole side dish featuring crispy onions and cream of mushroom soup. Here’s a delicious way to make a pot of soup with very similar flavors using sautéed mushrooms and diced shallots. It has a homemade cream base using butter, flour, and milk that is truly so easy to make.
The result is a warm onlineforting one-pot meal you can all dig into in about 30 minutes!
The best part is, my green bean casserole soup utilizes some pantry basics like canned green beans, peas & carrots, and chicken broth. I added leftover shredded chicken for a onlineplete meal, but you can toss in diced ham or even shredded turkey instead — perfect for Thanksgiving leftovers!. This idea is very easy to adapt to taste.
Grean Bean Casserole Soup
yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
All the flavors of iconic green bean casserole but in a rich soup form -- crunchy onion topping included!
Ingredients
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 cups sliced baby Bella mushrooms
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon bouillon (I used Better than Bouillon)
- 1 cup milk or cream (your preference)
- 1 teaspoon Worcestershire sauce
- 3 cups chicken broth
- 2- 24.5 oz. cans French cut style green beans, drained
- 1/2 -15 oz. can peas and carrots
- 2 cups cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup crispy fried onions, divided and 1/2 reserved for topping
Directions
1
Heat a stock pot on the stove to medium heat. Warm up the olive oil. Once hot, add the mushrooms, shallot, and garlic. Sauté for a couple of minutes until softened. Transfer to a small bowl and set aside.
2
Melt the butter in the pot and add whisk in the flour and bouillon into a paste. Add the milk and keep whisking. Let it heat for a couple of minutes until thickened while whisking. Add the chicken broth and whisk until smooth. Mix in the Worcestershire sauce.
3
Drain the green beans and peas and carrots. Add them to the soup along with the sautéed mushrooms and shallots. Stir in the chicken and half of the crispy onions. Stir in salt and pepper. Let everything heat through for about 10 minutes.
4
Serve soup warm with remaining crispy onions. Makes about 8 cups of soup.
Nutrition Information
Yield: 8 cups,
Amount Per Serving:
Tips for making the best green bean casserole soup:
- Consider utilizing leftover turkey in this soup if you have extra from the holidays. You can also throw in leftover green bean casserole, as an idea from the Campbells.online’s version of this recipe.
- If canned green beans don’t sound appealing, cook some chopped fresh green beans first and use those instead!
- I only used half the can of peas and carrots because they’re not my kids’ favorite veggie, but feel free to add more or omit.
- The leftovers are delicious the next day warmed up. Store this soup in the fridge in a container with a lid for up to a few days.
Yum, this soup is green bean heaven!
Let me just confess that I can dive into a green bean casserole on Thanksgiving no problem. It’s one of my very favorites. Making a soup version makes total sense!
If you’re in a soup rut and make the same ones, try this creamy one. My family was impressed and it was quick and easy to make on a weeknight. I do have a teen who doesn’t like mushrooms so he picked them out. Other than that, this was a winner!
Check out what my teammate Emily had to say about my soup:
“OMG, this soup is so amazing! I couldn’t stop eating it. Everything is perfect from the green beans to the chicken to the crispy fried onions. Honestly, the onions are my favorite part! Will definitely be making this again!”
Be sure to check out ALL of our delicious and easy soup recipes!
