Zutaten für German Bean Soup Bohnensuppe
- White Beans
- 8 cups water
- 4 slices bacon (about 4 ounces)
- 1 cup chopped green beans
- Celery Root
- Carrot
- Leek
- 1 medium chopped onion
- 1 cup chopped parsley root
- Small Red Potato
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Salt and pepper to taste
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Zubereitung von German Bean Soup Bohnensuppe
- Soak 1 pound dried beans overnight. Drain and rinse the beans.
- In a large pot or Dutch oven, combine the drained beans, 8 cups of water, and 4 slices of bacon (about 4 ounces).
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 1 hour.
- Add 1 cup chopped green beans, 1 cup diced celery root, 1 cup chopped carrots, 1 cup chopped leeks, 1 medium chopped onion, 1 cup chopped parsley root, 2 cups diced potatoes (about 2 medium), 1 teaspoon dried marjoram, 1 teaspoon dried thyme, and 2 bay leaves.
- Bring back to a boil, reduce heat, and simmer for another hour.
- While the soup simmers, prepare the roux: Melt 4 tablespoons of butter in a saucepan over low heat.
- Whisk in 4 tablespoons of all-purpose flour and cook, stirring constantly, until golden brown (this will take about 20-30 minutes, maintaining very low heat).
- Gradually whisk in 1 cup of the hot soup broth into the roux to create a smooth paste.
- Stir the roux mixture into the soup pot.
- Season generously with salt and pepper to taste. Cook uncovered, stirring occasionally, for 10 minutes.
- Just before serving, stir in 1/4 cup chopped fresh parsley. Remove the bay leaves.
- Adjust seasoning as needed and ladle into bowls. Serve immediately with crusty bread and your favorite beer!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
12g
Fat
9g
Carbs
10g
