Green Bean Soup - Gruene Bohnen Suppe

READY IN: 2hrs 20mins
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.

Ingredients Nutrition

Directions

  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.

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