Deutsch Bohnensuppe Recipes

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DEUTSCH BOHNENSUPPE



Deutsch Bohnensuppe image

Otherwise know as German Bean Soup, this soup is so easy and so hearty. It would make a perfect meal on a frosty winter night, along with some crusty bread or muffins. Recipe and photo: http://www.recipelion.com

Provided by Ellen Bales

Categories     Other Soups

Time 30m

Number Of Ingredients 13

2 Tbsp butter
1 medium carrot, coarsely grated
1 large potato, coursely grated
1 Tbsp chopped onion
1 1/2 c water
1 can(s) (14 oz.) pork and beans
1 can(s) (13 oz.) evaporated milk
1 c chopped cooked ham
1 tsp salt
1/8 tsp black pepper
1/8 tsp marjoram
1/8 tsp savory
parsley for garnish

Steps:

  • 1. In a large saucepan, melt the butter, then add carrot, potato, onion and water.
  • 2. Bring to a boil, then cover and simmer on low heat for about 10 minutes. Stir in remaining ingredients, except parsley.
  • 3. Turn heat to medium and cook, stirring occasionally, untl mixtue just comes to a boil.
  • 4. If soup is too thick, add a bit of milk. Serve in individual bowls and garnish with parsley.

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

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 GREEN BEAN SOUP (GRüNE BOHNENSUPPE)



German Green Bean Soup (Grüne Bohnensuppe) image

This German green bean soup - known as Grüne Bohnensuppe - is deliciously filling. Loaded with vegetables like green beans, carrots, and potatoes - and featuring chunks of ham - this well-spiced soup fills you and warms you on any cold day!

Provided by Recipes From Europe

Categories     Soups + Stews

Time 50m

Number Of Ingredients 13

1 1/2 pounds green beans
1 pound potatoes (approximately 4 medium-sized potatoes)
1 large yellow onion
1 small celery root
1 leek
2 medium-sized carrots
5 ounces pancetta bacon (more or less to taste)
1 teaspoon oil
8 cups vegetable broth (approximately)
1/4 cup parsley (chopped)
1 tablespoon savory (chopped)
salt to taste
pepper to taste

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!

Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Carbohydrate 27 g, Protein 7 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 846 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 8 g

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