Total Time
Prep 15 mins
Cook 25 mins

Another delicious soup created around a basic soup base.

Ingredients Nutrition


  1. In a saucepan, combine the chicken broth, chopped onion, green beans and savory.
  2. Bring mixture to boiling. Reduce heat; cover and simmer 20 to 30 minutes or until vegetable is tender.
  3. Place half of the vegetable mixture in a blender or food processor.
  4. Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl.
  5. Repeat with remaining vegetable mixture; set all aside.
  6. In the same saucepan, melt the butter or margarine.
  7. Whisk in flour, salt and pepper.
  8. Add the milk all at once, whisking till smooth.
  9. Cook and stir till mixture is thickened and bubbly.
  10. Stir in the blended vegetable mixture.
  11. Cook and stir till soup is heated through.
  12. Season with salt and pepper to taste.
Most Helpful

I had a bag of home-grown green beans that I'd left on the plants too long and they'd gone a bit tough, so I decided to look for a soup recipe to use them up. This recipe was so easy, I blended thoroughly to make sure there were no tough bits left, and the result was absolutely delicious!

j_hersee October 04, 2015

How good is this - it had me hunting though my reviews - my cookbooks and finally found the well used copy in my recipe drawer with last seasons recipe finds. Knew I loved bean soups fresh and dried but this is the first recipe for cream of green bean I've made or tasted. Before I do anything else taking time to review - can't chance losing this one! Made as posted, it is one terific soup using either the dried savory or the fresh snipped in. One of the benefits of reviewing - the recipe is always there when you need it! Thank you, look forward to making pots of creamed green bean soup again this summer.

Gerry August 13, 2009