German Green Bean Soup Recipe

Introduction

German Green Bean Soup is a comforting and hearty dish featuring tender green beans, potatoes, and crispy bacon in a creamy broth. This traditional recipe blends simple ingredients for a flavorful and satisfying meal that’s perfect all year round.

Ingredients

• 6 slices bacon, chopped into 1-inch pieces
• 1 small onion, thinly chopped
• 1.5 to 2 pounds green beans (750 grams to 1 kg), trimmed and cut into 1-inch lengths
• 1 pound potatoes (250 grams), peeled and diced
• 3 to 4 cups stock
• 1/4 cup sour cream
• 1 teaspoon dried savory
• Salt and pepper, to taste

Instructions

1. Step 1: Place the chopped bacon in a cold medium to large saucepan and heat over medium-high until the bacon is crispy.
2. Step 2: Add the chopped onion to the pan and cook until softened.
3. Step 3: Add the green beans, diced potatoes, dried savory, salt, pepper, and stock to the saucepan.
4. Step 4: Bring the soup to a boil, then reduce the heat and simmer until the vegetables are tender.
5. Step 5: Remove about one-third of the soup and transfer it to a bowl. Use an immersion blender to puree this portion.
6. Step 6: Stir the sour cream into the pureed soup and blend until smooth.
7. Step 7: Pour the pureed mixture back into the pan with the remaining soup. Stir well, taste, and adjust seasoning as needed.
8. Step 8: Reheat gently for a few minutes without boiling, then remove from heat.
9. Step 9: Serve in bowls and garnish with parsley or additional bacon bits if desired.

Tips & Variations

• For a richer flavor, use homemade chicken or vegetable stock instead of store-bought.
• Swap sour cream for Greek yogurt for a tangier twist and a slight protein boost.
• Add a pinch of smoked paprika for a subtle smoky depth.
• Include some chopped carrots or celery to add extra texture and nutrients.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Avoid boiling to maintain the creamy texture. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green beans, or are frozen better?

Fresh green beans are ideal for the best texture and flavor, but you can use frozen green beans if needed. Just add them a bit later in the cooking process to avoid overcooking.

Is it possible to make this soup vegetarian?

Yes, simply omit the bacon and use vegetable stock instead of meat-based stock. You can add smoked paprika or liquid smoke to keep a smoky flavor without meat.

German Green Bean Soup Recipe

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4.8 from 120 reviews

This traditional German Green Bean Soup, known as Bohnensuppe, is a comforting and hearty dish featuring crispy bacon, tender green beans, and potatoes in a creamy, savory broth. Infused with aromatic dried savory and finished with sour cream, this soup is perfect for a cozy meal that highlights authentic German flavors.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Bacon and Vegetables

• 6 slices bacon, chopped into 1-inch pieces
• 1 small onion, thinly chopped
• 1.5 to 2 pounds green beans (750 grams to 1 kg), trimmed and chopped into 1-inch lengths
• 1 pound potatoes (250 grams), peeled and diced

Broth and Seasoning

• 3 to 4 cups stock (vegetable or chicken stock recommended)
• 1 teaspoon dried savory
• Salt and pepper, to taste

Finishing Touch

• 1/4 cup sour cream
• Optional garnish: fresh parsley or additional bacon bits

Instructions

1. Cook the Bacon: Place the chopped bacon in a cold medium to large saucepan and set it over medium-high heat. Cook the bacon until it’s crispy, rendering out the fat and developing rich flavor.
2. Sauté the Onion: Add the thinly chopped onion to the bacon in the pan. Cook until the onion softens and becomes translucent, about 3-4 minutes, to build the soup’s flavor base.
3. Add Vegetables and Seasonings: Stir in the chopped green beans, diced potatoes, dried savory, salt, and pepper. Pour in 3 to 4 cups of stock, enough to cover the vegetables well.
4. Simmer the Soup: Bring the contents of the pan to a boil, then lower the heat to a gentle simmer. Cook until the green beans and potatoes are tender, about 20-25 minutes.
5. Puree Part of the Soup: Carefully transfer about one-third of the soup into a separate bowl. Use an immersion blender to puree this portion until smooth.
6. Add Sour Cream and Blend: Stir the sour cream into the pureed soup and blend again to incorporate the creaminess evenly.
7. Recombine and Heat: Return the pureed mixture to the saucepan with the rest of the vegetables. Stir well, taste and adjust the seasoning with salt and pepper if needed. Reheat gently for a few minutes, but avoid boiling to prevent sour cream from curdling.
8. Serve and Garnish: Remove the soup from heat and ladle into serving bowls. Garnish with freshly chopped parsley or additional crispy bacon bits if desired, then serve warm.

Notes

• Use vegetable or chicken stock depending on dietary preferences.
• For a vegetarian version, omit bacon and use vegetable stock; sauté onions in oil to replace bacon fat flavor.
• The soup can be pureed more thoroughly for a smoother texture or left a bit chunkier depending on preference.
• Adjust sour cream quantity to taste for creaminess.
• Reheating should be done gently to avoid breaking the sour cream texture.

Keywords: German green bean soup, Bohnensuppe, bacon soup, creamy green bean soup, traditional German recipes