German Bean And Noodle Soup Food

GERMAN BEAN SOUP (BOHNENSUPPE)

German Bean Soup (Bohnensuppe) image

Hugely chunky, thick, colorful, and peppery, this great peasant soup is filled with chewy ham, tender beans and potatoes, with carrots and green beans along for the ride for texture, color, and taste. Its an excellent hearty meal, most especially with a frosted stein of good beer and chewy bread. Posted by request. Copied and pasted from Soupsong.

Provided by Lorac

Categories Pork

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb white beans, soaked overnight in water to cover
8 cups water
1/2 cup cubed bacon or 1/2 cup country ham
1/4 lb green beans, cut into bite-sized pieces
1/2 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
1/2 leek, sliced into thin rings
1 onion, roughly chopped
1 parsley root, cubed (or 1/2 cup chopped parsley)
1/2 lb small red potato, unpeeled and cubed
1 tablespoon marjoram, crumbled between your palms
1 teaspoon thyme, crumbled between your palms
2 bay leaves
1/2 cup parsley, chopped
1 tablespoon butter
1 tablespoon flour
salt and pepper

Steps:

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.

GERMAN BEAN AND NOODLE SOUP

German Bean and Noodle Soup image

Make and share this German Bean and Noodle Soup recipe from Food.com.

Provided by Mercy

Categories Lunch/Snacks

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried navy beans or 1 cup great northern bean, soaked in water overnight
2 cups potatoes, peeled and cubed
1 cup carrot, diced
2/3 cup onion, finely chopped
2 teaspoons salt
1 teaspoon pepper
6 ounces dried thin egg noodles (about 3 cups)
1 cup cooked ham, cubed
1 cup cream or 1 cup sour cream

Steps:

Put the beans in a medium saucepan and cover with water to 1 inch over the top of the beans.
Cook the beans until tender, adding water if necessary to keep beans covered.
Drain, saving the cooking liquid and adding enough water to make 8 cups of liquid.
Put liquid and beans in large soup kettle.
Add the potatoes, carrots, onion, salt and pepper and bring to a boil.
About 10 minutes after liquid begins to boil, add the noodles and the ham.
When the noodles are done, turn off the heat and add the cream.
Season to taste.

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