Description
Hearty German Green Bean Soup (Grüne Bohnensuppe) with bacon, potatoes, and savory is pure comfort—perfect for cozy, satisfying meals.
Ingredients
Scale
- 6 slices bacon, chopped into 1-inch pieces
- 1 small onion, thinly chopped
- 1.5 to 2 pounds green beans, trimmed and cut into 1-inch lengths
- 1 pound potatoes, peeled and diced
- 3 to 4 cups stock (vegetable or chicken)
- 1/4 cup sour cream
- 1 teaspoon dried savory
- Salt and pepper, to taste
Instructions
- In a large soup pot, cook the chopped bacon over medium heat until browned and crispy. Remove some for garnish if desired.
- Add the chopped onion to the bacon and rendered fat. Cook until the onion is soft and translucent, about 5 minutes.
- Stir in the green beans and potatoes. Cook for another 2–3 minutes to combine the flavors.
- Pour in the stock until the vegetables are just covered (use 3–4 cups depending on your pot size and desired thickness). Add the dried savory.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until the potatoes and green beans are tender.
- Using an immersion blender, blend about one-third of the soup directly in the pot to thicken the base slightly, leaving most of the vegetables whole.
- Stir in the sour cream until fully incorporated. Do not boil after adding sour cream—just warm through.
- Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with reserved bacon and chopped herbs if desired. Serve hot with crusty bread.
Notes
Use fresh summer savory if available for a more vibrant herbal touch.
Don’t overcook the green beans—they should remain slightly firm for best texture.
For a smoother consistency, blend more of the soup; for a brothier version, skip blending altogether.