Green Bean Soup Gruene Bohnen Suppe
Delight your taste buds with the comforting warmth of Green Bean Soup (Gruene Bohnen Suppe), a classic German-inspired dish brimming with hearty, wholesome flavors. This rustic soup brings together tender green beans, creamy potatoes, and savory smoked bacon for a one-pot meal that's both satisfying and soul-soothing. Simmered in a rich chicken or vegetable broth, the soup is enhanced with aromatic garlic, onion, and a hint of nutmeg for depth. A touch of fresh parsley adds a burst of brightness, while a garnish of crispy bacon elevates every bowl. Perfect for cozy dinners or meal prep, this 55-minute recipe is as easy as it is fulfilling. Serve it hot with crusty bread for the ultimate comfort food experience! Keywords: Green Bean Soup, Gruene Bohnen Suppe, German soup recipe, hearty comfort food, easy soup recipes.
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 150 grams smoked bacon
- 1 medium yellow onion
- 2 cloves garlic cloves
- 400 grams potatoes
- 1 liter chicken or vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
Instructions
Wash and trim the green beans, cutting them into 2-3 cm (1-inch) pieces. Peel and dice the potatoes into small cubes.
Chop the onion finely and mince the garlic cloves. Slice the smoked bacon into small strips or cubes.
In a large soup pot, melt 2 tablespoons of unsalted butter over medium heat.
Add the smoked bacon and cook for 4-5 minutes until lightly browned and crispy. Remove a few pieces of bacon and set aside for garnishing later.
Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
Stir in the diced potatoes and green beans. Pour in 1 liter of chicken or vegetable broth and bring to a boil.
Reduce the heat to a simmer, cover the pot, and let the soup cook for 25 minutes or until the potatoes and green beans are tender.
Season the soup with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and a pinch of nutmeg if desired. Adjust seasonings to taste.
Use a potato masher or the back of a spoon to slightly mash some of the potatoes to thicken the soup, leaving most of the vegetables intact.
Finely chop the fresh parsley and stir half of it into the soup just before serving.
Ladle the soup into bowls and garnish with the reserved crispy bacon and a sprinkle of the remaining parsley. Serve hot with crusty bread for a complete meal.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 8603 mg | 374% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 28.2 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4480 mg | 95% | |
*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.
