Are green beans a sturdy vegetable you add early in a soup?

I'm going to try making a simple potato + carrot in beef broth soup tomorrow. I am going to also add green beans and broccoli and onions. I know broccoli is sort of frail so you add it at the end after everything else is cooked, or else it disintegrates, and I know onion you need to cook in the pot before you actually start the soup.

However, I don't know exactly when I should be adding green beans. Could anyone tell me?

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