Green beans on your plate – why you should include them in your diet

Polievka so zelenou fazuľkou

Did you know that green beans originated in Peru, where they first appeared 7,000 years ago? Their cultivation spread worldwide, allowing us to enjoy this nutritious crop with a delicate, delicious taste every year around this time. Green beans are the queen of the plate – sought after by health enthusiasts, athletes, and vegetarians due to their high nutrient content. Moreover, they are low in calories, making them a favorite for those mindful of their waistline.

Green beans boast a high fiber content, which the body digests gradually, so their benefits last long after they've left your plate. Regularly consuming green beans three or more times a week can reduce the risk of diabetes by up to 35%. They have a low glycemic index and lower blood cholesterol levels, contributing to heart health. Thanks to their high vitamin K content, they help maintain healthy bones and even aid in faster recovery from fractures. They are rich in antioxidants, including lutein, which helps prevent certain types of cancer such as colon, lung, cervical, and breast cancer.

Green beans taste excellent when cooked as a side dish to meat or vegetable meals. Most of us remember them from childhood in the form of soup. Here's a recipe for an unusual variant – with meatballs. Try it out; kids love it too. 

Zelena fazuľka

Preparation time: 55 minutes

Number of servings: 6

To grind the meat, use the Orava MM-902 electric meat grinder, which allows you to choose from three grinding levels – coarse, medium, and fine.

You will need

Ingredients for the soup: 150 g parsley root, 150 g carrots, 2 potatoes, 1 onion, 4 spring onions, 2 garlic cloves, 2 tbsp oil, 400 g green beans, 200 g sour cream, salt, ground black pepper

Ingredients for the meatballs: 400 g ground turkey meat, 1 garlic clove, 1 egg, a handful of chopped parsley, salt, ground black pepper


  1. Peel and dice the carrots, parsley root, and potatoes; finely chop the onion, slice the spring onions into rings, and crush the garlic.

  2. For the meatballs, combine the meat with crushed garlic, egg, chopped parsley, and season with salt and pepper. Form small balls from the mixture.

  3. In a pot, sauté the onion and garlic in hot oil until translucent, add the carrots, parsley root, and potatoes, salt them, add 800 ml of water, and cook the vegetables under a lid until tender.

  4. Blend the vegetable soup with an immersion blender, season with a pinch of pepper and sour cream, and let it simmer for a few minutes. You can dilute it with more water if needed.

  5. Then add the green beans, spring onions, and small meatballs and cook for about 15 minutes.

Source of the recipe and photos:, (congerdesign)