Frankfuter Bohnensuppe Bean Soup with Frankfurter
Warm, hearty, and brimming with rustic flavors, Frankfurter Bohnensuppe (Bean Soup with Frankfurter) is the ultimate comfort dish for chilly days. This German-inspired recipe combines tender white beans, a medley of fresh vegetables, and the savory richness of Frankfurter sausages, creating a meal that’s as nutritious as it is satisfying. Slowly simmered with aromatic bay leaves, thyme, and vegetable broth, the soup develops a depth of flavor that pairs beautifully with the smokiness of the sausages. Finished with a sprinkle of fresh parsley, this one-pot wonder is perfect for feeding a crowd or enjoying as leftovers. Serve it with crusty bread for a complete, soul-warming meal. Ideal for fans of bean soups and traditional European cuisine, this recipe is a must-try!
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Recipe Information
Ingredients
- 250 grams Dried white beans (e.g., cannellini or navy beans)
- 1.5 liters Water
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 2 medium Carrots
- 2 medium Potatoes
- 1 stalk Leek
- 2 stalks Celery
- 1 medium Onion
- 2 tablespoons Olive oil
- 500 milliliters Vegetable broth
- 4 pieces Frankfurter sausages
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme (optional)
Instructions
Rinse the dried white beans thoroughly under running water, then soak them in a large bowl of water overnight (at least 8 hours). Drain and rinse before using.
In a large pot, combine the soaked beans with 1.5 liters of fresh water, add the bay leaves, and bring to a boil. Reduce the heat to low, cover, and simmer for about 60–75 minutes, or until the beans are tender.
While the beans cook, peel and dice the carrots and potatoes into small cubes. Slice the leek into thin rings, and chop the celery and onion finely.
In a separate large saucepan, heat the olive oil over medium heat. Add the onion, leek, and celery, and sauté for 5–7 minutes until softened and fragrant.
Add the diced carrots and potatoes to the saucepan and sauté for another 5 minutes. Season the vegetables with salt, black pepper, and optional fresh thyme.
Add the cooked vegetables and 500 milliliters of vegetable broth to the pot with the cooked beans. Simmer the soup over low to medium heat for 20 minutes to allow the flavors to blend.
Slice the Frankfurter sausages into bite-sized pieces and add them to the soup. Continue simmering for an additional 10–15 minutes until the sausages are heated through.
Remove the bay leaves from the pot and adjust seasoning with additional salt and pepper to taste.
Serve the soup hot, garnished with freshly chopped parsley. Pair with crusty bread or a side salad if desired.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 14.7 g | 53% | |
| Total Sugars | 8.2 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2028 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
