Polish Yellow Bean Soup with Potatoes and Dill

Polish yellow bean soup, often called zupa z żółtej fasolki szparagowej, is a comforting summer soup made with yellow wax beans, potatoes, carrots, and dill in a gently thickened broth. This version uses a little cream for a smooth finish, while keeping the vegetables and fresh dill at the center; Polish home recipes vary, and some are made with sour cream, meat, or no dairy.

Ingredients

1½ lb fresh yellow wax beans (680 g), washed, trimmed, and cut into 1½-inch (4 cm) pieces
1 lb potatoes (450 g), peeled if desired and cut into ½-inch (1 cm) cubes
2 medium carrots (about 150 g), peeled and cut into small dice
1 medium yellow onion (about 150 g), finely chopped
1 celery rib (about 50 g), finely chopped
2 tbsp neutral oil (30 ml)
8 cups low-sodium vegetable or chicken broth (1.9 L)
1 bay leaf
1 tsp fine salt (6 g), plus more to taste
¼ tsp black pepper (about 0.5 g), plus more to taste
3 tbsp unsalted butter (42 g)
3 tbsp all-purpose flour (24 g)
½ cup heavy cream (120 ml), preferably at room temperature
¼ cup chopped fresh dill (about 10 g), plus extra for serving
1 tbsp lemon juice (15 ml), optional, for a brighter finish
Sour cream for serving, optional: ½ cup (120 g)

Instructions

Prepare the vegetables, about 25 minutes. Rinse the beans, trim off their stem ends, and cut them into pieces about 1½ inches (4 cm) long. Check for tough strings and pull them away if present. Dice the potatoes and carrots, then finely chop the onion and celery. Keep the potatoes in roughly even pieces so they become tender at about the same time. If you need to prepare them ahead, cover the cut potatoes with cold water and drain them before cooking.
Soften the aromatics, 5 minutes. Warm the oil in a large heavy pot or Dutch oven over medium heat. Add the onion and celery and cook for about 5 minutes, stirring occasionally, until softened and fragrant. They should not brown deeply; lower the heat if the onion begins to color before it softens.
Simmer the potatoes and carrots, 10 minutes. Add the broth, potatoes, carrots, bay leaf, salt, and pepper. Bring the liquid to a gentle boil, then reduce the heat to maintain a steady simmer. Cover the pot with the lid slightly ajar and cook for 10 minutes. The potatoes will not be fully tender yet, which gives the beans time to cook without turning the potatoes to mush.
Cook the beans, 14 minutes. Stir in the yellow beans, return the soup to a simmer, and cook uncovered for 14 minutes. Stir once or twice and check a bean near the end: it should be tender but still hold its shape. If your beans are unusually mature or thick, give them a few more minutes and check again. Avoid a hard boil, which can break up the potatoes and make the broth cloudy.
Make a quick roux, 3 minutes. In a small saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 3 minutes, stirring constantly. The mixture should look smooth and lightly foamy, but it should stay pale rather than turn brown. This mild roux thickens the broth without giving it a roasted flavor.
Thicken and finish, 3 minutes. Ladle about 1 cup (240 ml) of hot broth into the roux a little at a time, whisking until smooth. Pour this mixture into the soup while stirring. Add the cream and chopped dill, then simmer gently for 3 minutes, stirring frequently. Do not let the soup boil after adding the cream. Remove the bay leaf, taste, and adjust the salt, pepper, or lemon juice. Serve hot with extra dill.

Tips

Choose beans that cook evenly. Look for firm, brightly colored yellow wax beans without limp ends or large, bulging seeds. Thin young beans may be tender sooner, while thick or late-season beans can need a few extra minutes. Cut them to a similar length and use tenderness, not just the clock, as your final check.
Keep the broth gently simmering. A rolling boil can make the potatoes crumble before the beans are ready. If the soup looks too thick as it cooks, stir in a little hot broth or water. If it seems thin at the end, simmer it uncovered for a few minutes before adding more thickener.
Adjust the dairy carefully. Room-temperature cream blends in more smoothly than cold cream. If using sour cream instead, whisk it in a small bowl with a few spoonfuls of hot broth first, then stir that mixture into the pot off the heat. This gradual warming helps prevent a grainy or curdled appearance.
Use the right substitute for the season. Fresh green beans work in the same quantity and cook in a similar way, though the soup will lose its yellow color and have a slightly greener, more vegetal flavor. Frozen yellow beans can also work; add them directly from frozen and allow extra time for the pot to return to a simmer.

Serving Suggestions

Serve this soup in warm bowls as a satisfying lunch or as the first course of a simple dinner. A spoonful of sour cream and a little extra dill are classic-feeling garnishes, while a few drops of lemon juice brighten the buttery broth. Put rye bread, crusty sourdough, or boiled potatoes on the table for dipping and rounding out the meal. If serving bread, choose one with enough structure to hold up when dipped rather than a very soft sliced loaf.

For a fuller meal, pair the soup with a crisp cucumber salad dressed with vinegar, dill, and a small amount of oil. The cool, tangy salad contrasts with the warm, creamy broth. If the soup is being served as a starter, keep the portions modest and follow it with a baked vegetable dish, pierogi, or a simple grain salad. Add garnishes at the table so each person can choose how much cream or dill they want.

Variations

Make it without dairy: Leave out the butter and cream. For a lightly thickened broth, whisk 3 tbsp (24 g) flour into 3 tbsp (45 ml) oil and cook it as directed, then loosen it with broth and stir it into the pot. Alternatively, mash a few cooked potato cubes against the side of the pot and stir them back in. The second option makes the soup less creamy but keeps the flavor simple.

Use sour cream for a tangier finish: Replace the heavy cream with ½ cup (120 g) sour cream. Temper it with hot broth and stir it in after taking the pot off the heat. This gives the soup a pleasantly tart note and a slightly thicker texture. Do not boil the soup once the sour cream is added.

Add smoked sausage: For a heartier bowl, slice 8 oz (225 g) fully cooked smoked kielbasa and add it with the beans so it warms through. If using raw sausage, cook it separately until the center reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat, then slice it and add it to the soup. The sausage will make the broth saltier, so taste before adding extra salt.

Change the herbs or vegetables: Dill is a defining fresh note, but a little chopped parsley can supplement it if you have only a small amount. Celery root can replace the celery rib, using about ½ cup (75 g) diced, for a more earthy flavor. Keep additions modest so the beans remain the main ingredient rather than getting lost among other vegetables.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the soup in a covered, airtight container for 3–4 days. The beans and potatoes will continue to soften as they sit, and the broth may thicken, so stir in a splash of water or broth when reheating if needed. If possible, store garnishes such as sour cream and extra dill separately and add them just before serving.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring occasionally so it warms evenly. Leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. Heat gently after adding dairy and avoid a prolonged boil, which can make the texture less smooth. The soup can be frozen for about 2 months, though potatoes may become softer and the cream may separate slightly after thawing. For best texture, freeze it before adding the cream, then thaw overnight in the refrigerator, reheat, and stir in fresh cream and dill.

Frequently Asked Questions

Are yellow wax beans the same as dried yellow beans? No. Yellow wax beans are fresh, green-bean-shaped pods with yellow skins; they are the type used here. Dried yellow beans are shelled legumes and need a different recipe, including soaking or a much longer cooking time. Check the produce section for wax beans rather than buying a bag of dried beans.

Can I make this soup with frozen beans? Yes. Frozen yellow wax beans are convenient when fresh ones are out of season. Add them straight from the freezer after the potatoes and carrots have simmered for 10 minutes. The pot will cool temporarily, so begin counting the bean-cooking time once the soup returns to a steady simmer, then cook until the beans are tender.

Can I make the soup ahead? Yes. Prepare it up to a day ahead and refrigerate it promptly. For the best texture, stop before adding the cream and dill, then refrigerate the base. Reheat it gently, check that the vegetables are tender, and stir in the cream and fresh dill near the end. If it has already been finished, it is still fine to reheat; just use low heat and stir often.

Why did my cream separate? Cream is less likely to separate when it is not very cold and the soup is kept below a boil after the dairy goes in. A rapid boil, or adding sour cream directly to very hot broth, can cause an uneven texture. Take the pot off the heat before adding sour cream, temper it with hot broth, and warm the soup gently afterward.

How can I tell when the beans are done? Taste one of the larger pieces after the stated simmer. It should be easy to bite through without tasting raw or squeaky, but it should still hold its shape. Beans vary in thickness and maturity, so add a few minutes if needed. Check the potatoes too: a knife should pass through easily, but the cubes should not be disintegrating.

Can I leave out the flour? Yes. The soup will have a thinner, more brothy consistency. You can thicken it by mashing several potato cubes into the broth, or blend a small portion of the soup and stir it back in. If blending hot soup, work in small batches and vent the blender lid according to its instructions to avoid pressure from steam.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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