German green bean soup with beef and potatoes
This one – pot gluten - and dairy – free German green bean soup is hearty, smells heavenly and easy and quick to assemble. It makes a perfect family lunch or dinner.
Servings: 4 Servings
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
- 600 ml (20.3 fl oz/ 2 ½ 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 200 ml (1 cup) water, then bring to a boil and reduce the heat. Let simmer for 30 minutes. In the meanwhile peel and cut potatoes into small pieces and soak in water. Cut off the ends of fresh greens, then cut in the middle and soak them in water.
- After 30 minutes, remove the potatoes and beans from the water and add to the pot. Stir in the remaining 400 ml (1 ½ cups) water. Bring to a boil and let simmer for 15 minutes. Season with salt, pepper, chili and cook for another 5 minutes. Garnish with fresh parsley, if desired and serve.