Traditional German Green Bean Soup Food

TRADITIONAL GERMAN GREEN BEAN SOUP

Steps:

• Wash the meat and pat it dry.
• Cut into bigger chunks. Up to 5cm long.
• Take a large pot and heat up the oil. As soon as the oil is hot (check it with a wooden spoon if you are not sure), add the beef chunks and fry them for about 5 minutes or until lightly browned.
• Add frozen vegetables and water.
• Cook for at least 1,5 hours.

GERMAN GREEN BEAN SOUP (GRüNE BOHNENSUPPE)

Steps:

• Wash the beans, cut off the ends, and then cut them into halves or thirds depending on the size of them.
• Peel the potatoes, carrots, and celery root. Cut everything into small cubes.
• Peel the onion and finely chop it.
• Wash the leek really well (it can be quite dirty) and cut it into rings.
• Heat one teaspoon of oil in a large pot. Add the pancetta bacon and fry it for a few minutes until the fatty pieces appear cooked. Then add the onions and sauté them until the onions are translucent and the pancetta bacon is slightly brown.
• Add the vegetables (potatoes, carrots, celery root, green beans, and leek) and sauté them for around 2 minutes as well.
• Now add enough vegetable broth so that it just covers the contents of the pot. In our case, this is usually around 8 cups of vegetable broth - but it might be more or less in your case depending on the size of your pot and your vegetables.
• Add the chopped parsley and savory. Give everything a stir.
• Add the lid to the pot and bring the vegetable broth to a boil. Then turn down the heat and let the soup simmer for around 20-25 minutes until the vegetables are soft.
• Add salt and pepper to taste. Serve and enjoy!

GERMAN BEAN SOUP (BOHNENSUPPE)

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.

TRADITIONAL MENNONITE GREEN BEAN SOUP

Steps:

• In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.
• Half an hour before serving, add finely shredded parsley and savory, which has been tied for easy removal. (I usually just throw a spice ball with this stuff in it along with the veggies and leave it in there for the full hour).
• Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve.
• Or, instead of adding sour cream, just serve with cream or milk at the table.