German Bean Soup Bohnensuppe
Warm, hearty, and brimming with flavor, German Bean Soup, or Bohnensuppe, is the ultimate comfort food that captures the essence of traditional German cuisine. This rustic soup combines tender dried white beans, smoky pork ribs or ham hock, and a medley of fresh vegetables like carrots, leeks, and potatoes, all gently simmered with aromatic herbs like bay leaf and marjoram. The result is a deeply satisfying dish that’s perfect for chilly evenings or when you’re craving something nurturing. Serve this rich and savory soup garnished with fresh parsley and pair with crusty or rye bread for a truly authentic experience. With minimal prep time and a slow-simmered method, this one-pot recipe is as easy as it is delicious—ideal for cozy family dinners or meal prepping. Classic, nourishing, and packed with protein, Bohnensuppe is a must-try when exploring traditional German comfort food.
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Recipe Information
Ingredients
- 250 grams dried white beans (such as Great Northern or Cannellini)
- 1.5 liters water
- 600 grams smoked pork ribs or ham hock
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 medium leek, sliced
- 1 medium celery stalk, sliced
- 2 small garlic cloves, minced
- 2 pieces bay leaf
- 1 teaspoon dried marjoram
- 2 tablespoons fresh parsley, finely chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 milliliters vegetable or chicken stock (optional, for extra flavor)
Instructions
Rinse the dried white beans thoroughly under cold water. Place them in a large bowl, cover with plenty of water, and let them soak overnight (around 8 to 12 hours).
Drain and rinse the soaked beans. Set aside.
In a large pot, add the smoked pork ribs or ham hock, the white beans, and 1.5 liters of water (or 1 liter water and 500 milliliters stock for extra flavor).
Bring everything to a boil over medium-high heat. Once boiling, reduce the heat to low, add the bay leaves, and let simmer gently for 60 minutes. Skim any foam or impurities from the surface as needed.
While the beans and meat are simmering, prepare the vegetables: chop the onion, carrots, potatoes, celery, and leek into small pieces. Mince the garlic cloves.
After 60 minutes of simmering, add the chopped onion, carrots, potatoes, celery, leek, garlic, dried marjoram, salt, and black pepper to the pot. Stir to combine.
Continue to simmer the soup for another 40-50 minutes, or until the beans and vegetables are tender.
Remove the smoked ribs or ham hock from the pot. Allow them to cool slightly, then shred the meat, discarding any bones. Return the shredded meat to the soup.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm. Enjoy this traditional German delight with crusty bread or a side of rye bread.
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 9771 mg | 425% | |
| Total Carbohydrate | 264.6 g | 96% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 25.7 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1024 mg | 79% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 8768 mg | 187% | |
*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.
