Growing up I’d often comment on how it would be impossible for me to become a vegetarian (or—gasp!—a vegan) with my family dynamic. As far as I knew, Romanians were meat lovers. The more meat, the better. ALL THE MEATS. From the parts you know are edible—like pork chops or chicken breast—to those that tend to be avoided—hooves, tongues, delicious fried fat nuggets.
Contrary to what you might think, this soup, in particular, is a staple of summer and not the bitter cold of winter. Take a second to let that sink in. I still haven’t convinced my husband of it, but it’s true! We’ve been so engrained to think soup = cold, but in Romania, this Transylvanian Green Bean Soup is often made during the warm months. No, it’s not cold like gazpacho; it’s served warm, with a dollop of sour cream (or my alternative: Greek yogurt). You’ll love how the cream/yogurt plays off of the beans, turning a broth-based soup into creamy goodness (with less calories!).
This is the type of soup you can set and forget. I’ve made it early in the day, simmering until dinnertime. Of course, you can eat it right away, too, but the longer it’s cooking, the more the flavors marry together. I love when flavors marry!
↓ Recipe below ↓