German Bean Soup Bohnensuppe Recipe

Name: German Bean Soup Bohnensuppe
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: Serves 1 or more
Ingredients: 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

Dive into a hearty bowl of German Bohnensuppe! This vibrant and flavorful peasant soup is bursting with texture and taste. Chewy ham, tender beans, and potatoes form the base, complemented by crisp carrots, green beans, and aromatic herbs. The secret? A slow-cooked, deeply flavorful broth and a roux that adds richness and body. Perfect for a chilly evening, especially paired with a cold beer and crusty bread. This recipe is a guaranteed crowd-pleaser – get ready for a truly satisfying meal!

Prep Time 30 mins

Cook Time 130 mins

Calories 180.1 kcal

Protein 13g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!