Recipe by Renate
Great in summer and winter, quick and tasty, a german kitchen staple. Serve with a dense rye bread and butter.
Top Review by susan.phobos
My mom and her parents came over from Aachen Germany in 1959. Their recipe seems to be a lot different and it's pretty awesome. It starts like all their other soup recipes, with cooking bacon and onion together, then drain it a bit. Put it in a soup pot and add potato, carrots, a can of diced tomatoes undrained and then cover with beef, chicken or vegetable broth. Add a couple bay leaves, salt and pepper and cook until tender. Then I put in a bag of frozen french cut green beans and a cut up kielbasa. cook until everything's hot and pull out the bay leaves before serving. We call it schnippelbohnen soup. Cut bean soup.
- 1 1⁄2 lbs fresh green beans
- 1 lb yellow potato
- 2 teaspoons dried savory or 1 bunch fresh savory
- 3 tablespoons butter
- 3 tablespoons flour
- white pepper
- Polish sausage (optional)
Directions See How It's Made
- Clean the beans and snap into bite size length.
- Put beans into a Dutch oven type pot.
- Add enough water to just cover.
- Bring to a boil.
- Peel potatoes and dice.
- Add potatoes and savory.
- Cook till beans and potatoes are cooked.
- Melt butter in frying pan.
- Add flour to butter and make roux about the color of chocolate milk.
- Add roux to soup.
- Season with salt and white pepper to taste.
- Add heated polish sausage, if you like.