German green bean soup with beef and potatoes

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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.


German green bean soup with beef recipe

Yield: 4 Servings
Prep Time: 15 min
Cook Time: 50 min
Total: 1 hour 5 min

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 600 ml (20.3 fl oz/ 2 ½ cups) water
salt, freshly ground pepper and chili flakes to taste
1 teaspoon white wine vinegar
50 g (1.8 oz) bacon (3 slices/ bacon bits)
2 tablespoons olive oil for searing

How to make green bean soup with beef

Rinse the meat, pat dry 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 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 to rinse.

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, 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

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.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Appetizer, Main Course, Soup
Cuisine: German
Keyword: Comfort food, gluten free, green bean soup, green bean stew, how to, paleo
Servings: 4 Servings
Author: Ester from esterkocht.com

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

  • Rinse the meat, pat dry 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.

Did you make this recipe? I’d love to see!. Take a photo and share it on Ester kocht Facebook Page or @ester.kocht on Instagram. Or simply write a comment.

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