German Bean Soup (Bohnensuppe)

Recipe by Lorac
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READY IN: 2hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb white beans, soaked overnight in water to cover
  • 8
    cups water
  • 12
    cup cubed bacon or 1/2 cup country ham
  • 14
    lb green beans, cut into bite-sized pieces
  • 12
    celery root, peeled and cut into bite-sized cubes (if you can't find celeriac, use 2 stalks of celery, cut into cubes)
  • 1
    carrot, peeled and cubed
  • 12
    leek, sliced into thin rings
  • 1
    onion, roughly chopped
  • 1
    parsley root, cubed (or 1/2 cup chopped parsley)
  • 12
    lb small red potato, unpeeled and cubed
  • 1
    tablespoon marjoram, crumbled between your palms
  • 1
    teaspoon thyme, crumbled between your palms
  • 12
    cup parsley, chopped
  • 1
    tablespoon butter
  • 1
    tablespoon flour
  • salt and pepper
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DIRECTIONS

  • Drain the soaked beans, then put in a kettle with 8 cups of water and the bacon.
  • Bring to a boil over medium heat, then reduce heat, cover, and simmer for an hour.
  • Add the green beans, celery root cubes, carrots, leeks, onion, parsley root (or parsley), potatoes, marjoram, thyme, and bay leaves.
  • Bring back to a boil, reduce heat, and simmer for another hour.
  • While the soup is cooking, melt the butter over low heat in a saucepan.
  • Stir in the flour and let it brown very very slowly, stirring occasionally,this could take an hour, if you keep the heat low enough.
  • When ready, stir in a little of the soup stock, whisk for a minute, then stir into the soup kettle.
  • Season with salt and pepper and cook uncovered, stirring from time to time, for 10 minutes.
  • When ready to serve, stir in the parsley, remove the bay leaves, adjust the seasoning, then ladle into soup bowls and serve immediately.
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