German Bean Soup (Bohnensuppe) Recipe

Name: German Bean Soup (Bohnensuppe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Drain the soaked beans, then put in a kettle with 8 cups of water and the bacon.
2
Bring to a boil over medium heat, then reduce heat, cover, and simmer for an hour.
3
Add the green beans, celery root cubes, carrots, leeks, onion, parsley root (or parsley), potatoes, marjoram, thyme, and bay leaves.
4
Bring back to a boil, reduce heat, and simmer for another hour.
5
While the soup is cooking, melt the butter over low heat in a saucepan.
6
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.
7
When ready, stir in a little of the soup stock, whisk for a minute, then stir into the soup kettle.
8
Season with salt and pepper and cook uncovered, stirring from time to time, for 10 minutes.
9
When ready to serve, stir in the parsley, remove the bay leaves, adjust the seasoning, then ladle into soup bowls and serve immediately.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, German Bean Soup (Bohnensuppe) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

German Bean Soup (Bohnensuppe)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions