Begin by cleaning each bean pod, cutting (or snapping) off the tops, and splitting them in half. Aside from cooking, this is the step that requires the most time.

Finely chop 2 onions and 4 garlic cloves. To soften the onion, cook them in a soup casserole pot for about 10 minutes with 2-3 teaspoons of olive oil, 1 level tablespoon of turmeric, and 1 level tablespoon of paprika.

Peel and slice thinly two carrots, one celery branch, and two potatoes into cubes that are about 1 cm3 in size. To soften the vegetables, add them to the casserole along with a small glass of water, and cook for an additional 15 minutes (covered with a lid).

Potatoes and carrots, chopped, for a green bean soup.

One bell pepper should be seed-free and chopped in half before being added to the dish along with 2 liters of water, 500 grams of green beans, three to four pepper grains, dill, and parsley.

Everything should be combined and cooked for around 30-35 minutes at medium-low heat. If you prefer your bean pods tender and well-cooked, simmer them for 45 to 50 minutes.

Before serving the green bean soup with fresh parsley on top, let it cool down a little.