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
- 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.