German Bean and Noodle Soup
Warm up with a bowl of comforting German Bean and Noodle Soup, a hearty and flavorful recipe that blends tender white beans, al dente egg noodles, and a medley of aromatic vegetables. Infused with the rich, smoky notes of paprika and the depth of fresh thyme, this recipe captures the essence of traditional German home cooking. Perfect for cozy evenings, this soup comes together with a deliciously seasoned broth and a splash of white wine vinegar for a subtle tang. Simple yet satisfying, it's an ideal meal for the whole family, ready in just over an hour and packed with wholesome ingredients. Garnish with fresh parsley for a vibrant finishing touch and enjoy a taste of timeless comfort! Keywords: German Bean and Noodle Soup, hearty soup recipe, German comfort food, easy weeknight dinners, bean soup with noodles.
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Recipe Information
Ingredients
- 2 cups white beans (dried or canned)
- 2 cups egg noodles
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 2 garlic cloves
- 2 tablespoons butter
- 8 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon smoked paprika
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
If using dried beans, soak them overnight in a large bowl of water, then drain and rinse before use. If using canned beans, simply drain and rinse them.
Peel and dice the onion. Peel and slice the carrots into thin rounds. Chop the celery stalks. Mince the garlic cloves.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the broth and stir well. Add the beans, bay leaf, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the beans are tender if using dried beans.
While the soup is simmering, bring a separate pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Once the beans in the soup are tender, remove the bay leaf. Add the cooked egg noodles to the soup pot and stir to combine.
Stir in the white wine vinegar, salt, and pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy this hearty German classic!
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 9590 mg | 417% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 20.5 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 509 mg | 39% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2936 mg | 62% | |
*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.
