Cool down with this chunky and healthy runner bean soup! Perfect for warm days, it’s a healthy, easy, and flexitarian-friendly. Of course, you can eat it warm too 😜!
What you’ll love about this recipe
In the UK, runner beans are almost like a wannabe gardeners blessing because they are so easy to grow and plentiful in the summer. They are climbers, so even the tiniest of gardens will be adequate, you can even start growing them in a jar! Well, I have not grown mine (yet!), but definitely planning to establish a troth for veg and herbs next year, since my flower beds are so crowded. I only ventured to grow tomatoes in grow bags and still holding some hope that my purple potatoes will be a success (says she while nail-biting 🤣🤣🤣).
I can only speak from my younger years’ experience picking up beautiful yellow French runner beans from my family’s farmhouse garden in the summer and sauteing them with just a hint of garlic. So fresh and soft and even better next day straight from the fridge.
Runner bean soup though is the quintessential summer soup, like the “gazpacho” of Balkans: I love to serve this soup cold or at room temperature on the patio, especially if I make a large pot and have meals on repeat for half of the week. Dave loves this soup warm with a chunk of my sourdough bread. I also add lovage (I grow this herbs in a pot from seeds that my dad gave me more than a decade ago 🥹), but if you don’t have lovage, flat or curly parsley work.
- Seasonal and fresh: Packed with the flavors of summer.
- Versatile: I enjoy this soup hot or cold, and it’s perfect for dinner or lunch.
- Easy and fast to make: Simple staple ingredients and comes together quickly.
- Healthy and hearty: A satisfying meal or light lunch.
- Flexitarian friendly: Suitable for plant-based diets.
Watch how to make runner bean soup
Ingredients you’ll need
- Water
- Onion, diced
- Carrots, diced
- Bell pepper, diced
- Potatoes, diced
- Runner beans, chopped
- Vegetable broth
- Salt
- Olive oil
- Chopped tomatoes
- Parsley, chopped (for garnish)
How to make runner bean soup (step-by-step)
Time needed: 40 minutes
This chunky runner bean soup is the perfect way to celebrate the flavors of summer without slaving in a hot kitchen for too long.
- Prep the veggies
Place cold water in a large pot. Add diced onion and carrots. Bring to a boil, then reduce heat and simmer for 10 minutes. Add diced bell pepper and potatoes to the pot. Simmer for another 10 minutes.
- Sauté the tomatoes
In a separate saucepan, sauté chopped tomatoes in olive oil for 5 minutes to enhance their flavor. Set aside.
- Prep and add runner beans
Wash, top, and tail runner beans. Cut into one-inch pieces. Check if potatoes are cooked (they should be tender). Add runner beans and vegetable broth to the pot. Simmer for 2-3 minutes.
- Finish the soup and serve
Finish by stirring in sautéed tomatoes and salt. Taste and adjust seasoning. Remove from heat and garnish with fresh parsley.
Pro Tips
- You want to keep some of the crunch and vibrant green color from those runner beans, so don’t boil them for too long.
- Serve chilled for a refreshing summer meal. And if you want more summer soup ideas, I’d love you to try my pea and basil soup: it’s just divine!
- Add a dollop of Greek yogurt, sour cream or vegan alternative for a creamy topping.
- Freeze any leftover soup in plastic or glass tubs for a quick meal later.
Nutritional benefits
Of course the abundance of vegetables makes this dish such a wholesome nourishing option. But for me, the hero here are the runner beans, particularly because they are high in fiber. Feed those friendly gut bacteria happy!
Servings
This recipe yields 6 portions, enough for a small family. I happily had a portion of cold leftover runner bean soup for lunch at work, so satisfying!
What to serve with my runner bean soup
- Enjoy with crusty bread or grilled sourdough.
- Use leftover bread to make croutons for a crunchy topping. My buttery sourdough sandwich bread makes these lush brioche-like croutons, once they soak up that yummy broth you just wanna keep on slurping, it is ridiculous! 😅
- Serve as a light lunch, especially in the summer, you can just have it straight from the fridge.
- Add a grilled cheese sandwich alongside for a comforting meal.
variations and substitutions
- VEGAN: this soup is vegan peeps! Do I get brownie points? 😂
- This soup is brothy, with various degrees of chunkiness, but I won’t stop you from making it creamier by blending a portion of the soup before serving.
- My old folks love eating this runner bean soup with pickled chilies.
- I often substitute the vegetable broth with chicken broth if I want more umami flavor.
- I almost always top mine with sour cream, because I am such a dairy freak! But of course keep the dairy away if you’re wanting this vegan.
- TOP TIP: if you make it out of season, you can use green beans or even frozen green beans to replace the runner beans.
If you know me, you know I love eating seasonal veggies and what can be more resonant with summer than using up a glut of runner beans from your garden or farmers market. And turn them into this refreshing runner bean soup! Whether you like it hot or cold, as a light lunch or a hearty meal, this soup delivers on both flavor and nutrition.
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflosie😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
Yes, this soup freezes well. Let it cool completely before storing.
Yes, this recipe is naturally vegan.
You can use a vegetable peeler to peel the sides away.
Once it cools down, store it in the fridge, it keeps well for at least 3 days. Be careful not to keep it on the counter for long in the summer, typically dishes with cooked tomatoes tend to go off faster.
Runner Bean Soup Recipe
Equipment
- 1 large pot with lid
Ingredients
- 1 liter water
- 1 onion diced
- 3 carrots diced
- 1 bell pepper diced
- 2 medium potatoes diced
- 225 g runner beans chopped
- 500 ml vegetable broth
- ½ tsp salt adjust to taste
- 3 tbsp olive oil
- 400 g chopped tomatoes 1 can
- 1 handful parsley chopped
- Lovage Optional, chopped
Instructions
Prep the veggies
- Place cold water in a large pot. Add diced onion and carrots. Bring to a boil, then reduce heat, cover with the lid and simmer for 10 minutes. Add diced bell pepper and potatoes to the pot. Simmer for another 10 minutes.
Sauté the tomatoes
- In a separate saucepan, sauté chopped tomatoes in olive oil for 5 minutes to enhance their flavor. Set aside.
Prep and add the runner beans
- Wash, top, and tail runner beans. Cut into one-inch pieces. Check if potatoes are cooked (they should be tender). Add runner beans and vegetable broth to the pot. Simmer for 2-3 minutes.
Finish the soup and serve
- Finish by stirring in sautéed tomatoes and salt. Taste and adjust seasoning. Remove from heat and garnish with fresh parsley and lovage if using.
Video
follow me on instagram
