The German name for this soup, Grüne Bohnensuppe, came from the French word blanchir, which means to blanch. Blanching is a process of gently boiling vegetables in water, which removes their skin and brightens them. After blanching, the vegetables are strained to remove any remaining water and are cooled, and then simmered in a variety of meats, fish, and cheeses.
This soup is a clear example of how different cultures and regions around the world have spawned their own variations of dishes. In Germany, it is traditionally made with green beans, ham, and cheese. Flavorful ingredients such as bacon and white wine are usually added to this soup. In South America , on the other hand, it is made with beef, and is called “Caldo Verde”, which means “Green Soup”.
The most ancient type of German soup, Grüne Bohnensuppe, is a very simple one. If you have been to Germany or Austria, you have probably tried some of these delicious vegetables. Once I went to a restaurant in Austria where I had Grüne Bohnensuppe – and it was the best soup I ever had.
This Easy-to-Make German Green Bean Soup Is A Classic!
Do you want to create a substantial, easy-to-make soup that’s packed with nutrients? You’ll love our German green bean soup, also known as Grüne Bohnensuppe.
This German green bean soup dish is made with a variety of chopped veggies and herbs, delicious ham pieces, and – of course – plenty of green beans!
Green bean soup is perfect for a chilly day or when you want a hearty soup that won’t make you feel bloated!
Warm and aromatic, our German green bean soup!
There are a variety of German bean soup recipes available online. Growing up, Lisa ate this green bean soup.
Green beans are a common ingredient to soups all across Europe.
We also have a creamy Hungarian green bean soup on the internet (it’s a family recipe that everyone seems to enjoy), and we’ll be making many more in the future.
Take a look at the pieces of vegetables in our German green bean soup!
Recipe Tips & Substitutions
There are a few modifications to the German green bean soup recipe that you may wish to explore.
We used chopped parsley and savory to flavor ours. In this instance, savory is a real green herb, not simply a culinary descriptor!
It has a similar appearance to rosemary but a distinct taste. We think it makes a significant difference in the taste of the green bean soup.
Step-by-Step Instructions for Making Germen Green Bean Soup
For precise proportions on how to prepare this wonderful German green bean soup, see the recipe card at the bottom of this article.
You may follow the green bean soup recipe process pictures below to view each recipe step as you go.
This way, you’ll know how big to cut the veggies and herbs, as well as how everything will appear when it’s all put together in the soup pot!
Make a list of all the items you’ll need.
Gather all of your materials first.
Green beans should be washed and chopped.
Green beans should be washed. Then, depending on the size of the beans and your personal taste, cut them in half or thirds.
Potatoes should be peeled and sliced.
Peel the potatoes after that. Then cut them into cubes that are easy to eat.
Carrots should be peeled and sliced.
Carrots should also be peeled (or washed if you want to keep the peel on) and sliced. Then, depending on their size, cut them into slices or half-slices.
The celery root should be peeled and sliced.
After that, trim the celery root’s ends. After that, peel it and cut it into tiny pieces.
Celery roots are not usually available in North American supermarkets. If you can’t locate any at your local grocery shop, two green celery sticks will suffice.
The leek should be washed and sliced into rings.
Because the leek may become very filthy in between the layers, wash it well.
After that, slice the leek into rings.
The onion should be peeled and chopped.
Of course, the onion must be peeled and chopped into tiny pieces.
The savory and parsley should be washed and chopped.
Finally, wash and finely cut the parsley and savory.
Savory is a herb you may not be acquainted with, but it is delicious in green bean soup.
We were able to locate it without difficulty in our local grocery store (which was a little unexpected), so keep your eyes out while shopping for supplies.
Onions and pancetta bacon should be sautéed together.
It’s time to sauté the onion and pancetta bacon after all that chopping. If your bacon bits are too big, chop them into smaller ones first.
In a big saucepan, heat the oil. After that, add the pancetta bacon and cook it for a few minutes. Add the onions and cook until they are transparent and the bacon is gently browned.
Combine the remaining veggies in a large mixing bowl.
Then add the other veggies to the saucepan (except the parsley and savory) and cook for another 2 minutes.
Combine the broth, parsley, and savory in a large mixing bowl.
Add just enough vegetable stock to cover all of the veggies in the saucepan at this point.
It was approximately 8 cups of broth in our instance, but it may be somewhat more or less for you depending on the size of your pot and the quantity of the veggies you used.
Add the parsley and savory after you’ve added the stock and give everything a thorough swirl.
Allow the soup to boil for 20 minutes.
Cover the saucepan with the lid. Bring the soup to a boil, then reduce the heat to low and continue to cook for 20-25 minutes, or until the veggies are tender.
Season to taste with salt and pepper.
Green bean soup from Germany in a beautiful dish!
And that’s it – cooking green bean soup is really very simple and takes very little time.
If you add beef, it will obviously take longer since the meat must be cooked first, but it may be worth it if you like soup with meat in it.
Simply cook the beef separately first, then put it in later while making the soup; otherwise, the veggies will get mushy.
You can easily keep leftovers in the fridge for 2-3 days in an airtight jar with a cover.
You may even make extras and store them in freezer-safe containers if you want.
If you want to freeze a large batch of soup, we suggest dividing it into different serving sizes. This allows you to simply remove the precise quantity of soup you need and reheat it in a stovetop pot.
Recipes that are similar
If you’re looking for more delectable soup recipes, look no further. Try any of the following European soups:
- a pound and a half of green beans
- 1 pound potatoes (approx. 4 medium-sized potatoes)
- 1 yellow onion, big
- 1 celery root, tiny
- 1 leek
- 2 carrots, medium size
- 5 oz. bacon (pancetta) (more or less to taste)
- 1 tablespoon of oil
- 8 quarts vegetable stock (approx.)
- 1/4 cup chopped parsley
- 1 tablespoon chopped savory
- season with salt to taste
- salt and pepper to taste
- Wash the beans, remove the ends, and cut them in half or thirds, depending on their size.
- Potatoes, carrots, and celery root should all be peeled. Everything should be cut into tiny cubes.
- Peel and finely slice the onion.
- Wash the leek well (it may be filthy) and slice it into rings.
- In a big saucepan, heat one tablespoon of oil. Fry the pancetta bacon for a few minutes, or until the fatty bits seem to be cooked. Then add the onions and cook until they’re transparent and the pancetta bacon is lightly browned.
- Sauté the veggies (potatoes, carrots, celery root, beans, and leek) for an additional 2 minutes.
- Pour in just enough vegetable broth to cover the contents of the kettle. This typically amounts to about 8 cups of vegetable broth in our house, but it may be more or less depending on the size of your pot and the veggies you’re using.
- Toss in the parsley and savory. Stir everything together.
- Bring the vegetable broth to a boil, then reduce to a low heat and cook for 20-25 minutes, or until the veggies are tender.
- Season to taste with salt and pepper. Serve and have fun!
- In German green bean soups, there is sometimes meat. We, on the other hand, like our soup with a smidgeon of bacon. We like eating meals that aren’t heavy on the meat, and they’re also easier to prepare.
- For this soup, we use “Schinkenspeck” (a kind of bacon) in Germany. Italian pancetta bacon was the closest we could get in North America, so that’s what we used – just in case you’re wondering why we used Italian bacon in a German recipe.
- Because green celery stalks were not widely accessible until around ten years ago, German soups were traditionally prepared using celery root. If you’re in North America and can’t locate celery root (they’re not as prevalent here), two green celery sticks will suffice.
Information about nutrition:
Approximately 8 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 247 calories 13 g total fat 4g Saturated Fat 0g trans fat 8g of unsaturated fat 17 milligrams of cholesterol 846mg sodium 27g carbohydrate 5 g of fiber 7 g sugar 7 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
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This is a recipe for a German hearty vegetarian soup made from fresh white beans and other vegetables. It’s very simple to make, and it’s also very filling. This is one of my favorite soups, and I usually make this every once in a while when I feel like eating something hot and healthy.. Read more about polish green bean soup and let us know what you think.