Germanbeansoupbohnensuppe Recipes

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 POTATO BACON SOUP

Steps:

• Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
• Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
• Stir sour cream into the soup; cook another 1 to 2 minutes.

PORTUGUESE BEAN SOUP II

Steps:

• In a large pot over low heat, combine sausage, ham hocks, onion and water. Cover and simmer 1 hour.
• Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot. Stir in carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking 60 to 90 minutes more.
• Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.

PORTUGUESE BEAN SOUP

Steps:

• Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
• Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
• Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.

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.

BEAN SOUP

Steps:

• Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
• Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
• Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

FRANKFUTER BOHNENSUPPE (BEAN SOUP WITH FRANKFURTER)

Steps:

• Soak beans overnight.
• In a 3-quart saucepan bring beans, water and beef froth to a boil.
• Cook for about 1 hour.
• Add carrot and celery and continue cooking for 30 minutes.
• In a separate frypan cook the bacon until transparent.
• Add the onions; cook until golden.
• Set aside.
• Mash soup through a sieve or food mill.
• Return to pan and add the bacon onion mixture, salt and pepper.
• Add frankfurters; reheat about 5 minutes.
• Sprinkle soup with chopped parsley and serve.

GREEN BEAN SOUP - GRUENE BOHNEN SUPPE

Steps:

• Clean the beans and snap into bite size length.
• Put beans into a Dutch oven type pot.
• Add enough water to just cover.
• Bring to a boil.
• Peel potatoes and dice.
• Add potatoes and savory.
• Cook till beans and potatoes are cooked.
• Melt butter in frying pan.
• Add flour to butter and make roux about the color of chocolate milk.
• Add roux to soup.
• Season with salt and white pepper to taste.
• Add heated polish sausage, if you like.

GRANDMA B'S BEAN SOUP

Steps:

• Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
• Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
• Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

GERMAN BEAN AND NOODLE SOUP

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.

GERMAN BEAN AND SAUSAGE SOUP

Steps:

• Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender.
• Add carrots, potatoes, parsley, marjoram beans and stock to pot. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender.
• Add sausage and green beans. Cook until thoroughly heated.