Green Bean Soup - Gruene Bohnen Suppe

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Great in summer and winter, quick and tasty, a german kitchen staple. Serve with a dense rye bread and butter.


  1. Clean the beans and snap into bite size length.
  2. Put beans into a Dutch oven type pot.
  3. Add enough water to just cover.
  4. Bring to a boil.
  5. Peel potatoes and dice.
  6. Add potatoes and savory.
  7. Cook till beans and potatoes are cooked.
  8. Melt butter in frying pan.
  9. Add flour to butter and make roux about the color of chocolate milk.
  10. Add roux to soup.
  11. Season with salt and white pepper to taste.
  12. Add heated polish sausage, if you like.
Most Helpful

The Bavarian version I used to eat regularly was not thickened and used pieces of roast beef (leftovers?) in lieu of the sausage. It tastes SO much better than it sounds.

leslienichols December 03, 2009

This was a good dish, but more og a ragout consistency than a soup. It would probably be good served over spaztle(german noodles)or rice. I did add some fresh garlic to this recipe though.

Midge Plourde August 24, 2003

Absolutely incredible! I am in LOVE with this soup! I used farm fresh beans that I boiled in a very light chicken broth. Add the ywllow potatoes diced VERY small, and at the end I did add Kielbasa. What a fresh flavored hearty meal I was treated to! This has everything you could ask for: fresh flavor, ease of preparation, fresh ingredients, and happy diners!

Michelle S. August 22, 2003