Green Bean and Potato Soup

Contributed by Stephanie P. (Alliance, NC)


  • 4 red potatoes, cubed
  • 1 large onion, thinly sliced
  • 1/2 lb. green beans, cut into 1-inch pieces
  • 5 cups chicken broth
  • 1/2 cup sour cream
  • 3/4 cup sauerkraut with juice
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. chopped fresh dill
  • Salt and pepper to taste


  1. Heat oil in a large saucepan over medium heat. Add onion, and stir gently until softened (about 5 minutes).
  2. Add the potatoes and green beans, and cook about 5 minutes, or until the green beans are slightly softened.
  3. Add chicken broth and bring to a boil; reduce heat to medium-low, cover and cook until potatoes are tender (about 15 minutes).
  4. Stir the flour into the sour cream, and add it one spoonful at a time to the soup.
  5. Stir in the sauerkraut and dill, and season to taste with salt and pepper.
  6. Simmer for 5 more minutes, then serve.

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