Green Bean Casserole Soup

This is a super easy recipe for a creamy soup that has most of the same ingredients as green bean casserole. Green Bean casserole was always one of my favorite Thanksgiving dishes

I thought about only mushrooms in the soup but I had some green beans, so I figured why not throw them in. Green Beans are really good for you! Green Beans contain the following:

  • Vitamins C, K and A
  • Magnesium
  • Potassium
  • Calcium
  • Iron

When I make soup, I try to get as many vegetables into a soup as I can. The more vegetables that are included the more nutrients that we are putting into our bodies. This soup recipe is very easy and quick to make.

To make a soup creamy I use unsweetened soy milk. you can use any plant milk of your choice for this soup. I use a small bit of vegetable stock to saute my vegetables but if you like to use olive oil you can use that instead.

Green Bean Casserole Soup

Prep Time5 mins
Cook Time15 mins
Course: dinner, Main Course, Soup
Keyword: soup, vegan, whole food plant-based
Servings: 6


  • 1 tbsp olive oil or vegetable stock for sauteeing
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 3 cups mushrooms, chopped
  • 3 cups green beans, chopped
  • 1 tsp poultry seasoning (see recipe below)
  • 1 cup vegetable stock
  • 1 cup soy milk, or plant milk of your choice
  • 1 tbsp liquid aminos or soy sauce
  • salt and pepper to taste


  • Add oil or stock to a dutch oven or soup pot over medium heat.
  • Add onions, garlic, mushrooms, green beans, and poultry seasoning.
  • Stir and cover.
  • Cook for 5 minutes or until vegetables are tender.
  • Add stock, plant milk, aminos/soy sauce and salt/pepper to taste.
  • Stir and cover.
  • Simmer over medium heat for about 10 minutes.

Poultry Seasoning

Prep Time2 mins
Keyword: seasoning,


  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp parsley
  • 1/2 tsp thyme
  • 1/2 tsp marjoram
  • 1/2 tsp ground sage

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