A German classic, this green bean soup with beef is hearty, delicious and easy to make!
Green bean soup or Grüne Bohnensuppe is a typical German dish. My mum in law, Beate makes it tons of times around this time of the year, with green beans from her Garden.
The first time I made this soup, I asked Beate over the phone how she makes her green bean soup and revealed it to me. I called her every 5th minute, because I didn’t want to do something wrong. Now I’m really good at making this soup.
Just like jelly filled doughnuts (Berliner) or Ausgezogene Krapfen (a kind of doughnut), green bean soup recipes differs from family to family. Some recipes call for sausages instead of beef or using carrots, peppers, celery and leek. I must say that I prefer my green soup with beef or sausages, just like how my in mother law makes it.
This one – pot gluten – and dairy – free green bean soup is hearty, smells heavenly and makes an easy family lunch or dinner. The soup is flavored with vinegar towards the end.
You can always increase or reduce it, based on your liking. But I wouldn’t leave it out completely. This recipe is made with garden fresh green beans, but frozen green beans are the great option.
Ingredients for green bean soup with beef
- 350 g (¾ lbs) beef chucks/shanks with bone-in (250 g/ ½ lbs without bone )
- 500 g (17.6 oz) fresh green beans
- 250 g (8.8 oz) potatoes
- 1 medium onion
- 1 garlic clove
- about 1 L (4 cups) water
- salt, freshly ground pepper and chili flakes to taste
- 1 teaspoon white wine vinegar
- 50 g (1.8 oz) bacon
- 2 tablespoons olive oil for searing
How to make German green bean soup with beef
Pat dry the meat with paper towels and cut it into bite-sized pieces. Cut bacon into small pieces. Then peel and cut the onion and garlic cloves into smaller pieces. In a large pot heat the oil over medium – high and brown the meat chunks.
Add bacon and brown for another minute. Then add onions and stir well.
Followed by garlic and sauté for 3 minutes, stirring continuously. Stir in about half of the water. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 60 minutes. Keep stirring and adding water in between, so the bottom of the pot doesn’t burn.
Meanwhile, prepare the potatoes and green beans: peel and cut the potatoes into small pieces and soak them in water.
Cut off both ends of the fresh green beans, then cut them in half and place them in a bowl of water to wash.
After about 1 hour of cooking time, remove the potatoes and green beans from the water and add them to the pot. Stir in the remaining water. If more water is needed and there is no remaining water, simply add water bit by bit.
Bring to a boil and let simmer for 15 minutes. Season with salt, pepper, vinegar and chili and cook for another 5 minutes.
Garnish with fresh parsley before serving and enjoy!
More soup recipes
German green bean soup with beef and potatoes
Equipment
- Large pot
- Knife
- Cutting board
- 2 bowls
- Wooden spoon
Ingredients
- 350 g (¾ lbs) beef chucks/shanks with bone-in (250 g/½ lbs without bones)
- 500 g (17.6 oz) fresh green beans
- 250 g (8.8 oz) potatoes
- 1 medium onion
- 1 garlic clove
- 1 L (about 4 cups) water
- salt, pepper and chili flakes to taste
- 1 teaspoon white wine vinegar
- 50 g (1.8 oz) bacon 3 slices
- 2 tablespoons olive oil to brown the meat
Instructions
- Pat dry the meat with paper towels and cut it into bite-sized pieces. Cut bacon into small pieces. Then peel and cut the onion and garlic cloves into smaller pieces.
- In a large pot heat the oil over medium – high and brown the meat chunks. Add bacon and brown for another minute. Then add onions, followed by garlic and sauté for 3 minutes, stirring continuously.
- Stir in about half of the water. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 60 minutes. Keep stirring and adding water in between, so the bottom of the pot doesn’t burn.
- Meanwhile, prepare the potatoes and green beans: peel and cut the potatoes into small pieces and soak them in water. Cut off both ends of the fresh green beans, then cut them in half and place them in a bowl of water to wash.
- After about 1 hour of cooking time, remove the potatoes and green beans from the water and add them to the pot. Stir in the remaining water. If more water is needed and there is no remaining water, simply add water bit by bit.
- Bring to a boil and let simmer for 15 minutes. Season with salt, pepper, chili and vinegar, and cook for another 5 minutes. Garnish with fresh parsley, if desired and serve.
Video
Did you make this German bean beef soup recipe? I’d love to hear from you! Simply write a comment and add rating to it.
This was absolutely delicious. The beef soup bones/beef I used did turn out a bit too chewy, but it may have been accidental rapid cooking. Though I was unsure about halfway through the process, the end result was luscious! The broth has deep, hearty flavor and the vinegar adds just enough brininess to lift the flavor depth. Green beans were cooked perfectly – slightly crisp. I used fresh, local green beans which make a big difference. I plan to make this recipe again and ensure beef cooks more slowly to increase tenderness. Fantastic recipe!