Homemade German Bean Soup

Homemade German Bean Soup: A Cozy Bowl of Comfort

As the golden hues of autumn begin to wrap around us, there’s nothing quite like a warm, comforting bowl of Homemade German Bean Soup to soothe the soul. This family recipe, passed down through generations, brings back the sweet memories of Sunday dinners at Grandma’s kitchen table. The heartwarming aroma of simmering turkey bacon, fresh green beans, and creamy Yukon Gold potatoes reminds us of the love and warmth found in every spoonful. It’s the perfect easy weeknight dinner for those chilly evenings when you want something nourishing, hearty, and delicious.

This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Quick and Easy: This soup comes together in under an hour, making it a perfect choice for busy weeknights.
• Comforting & Hearty: Packed with fresh green beans and creamy potatoes, this soup is a hearty meal in itself.
• Family-Friendly: The delightful mix of flavors and textures makes this dish appealing to both kids and adults.
• Versatile Ingredients: Use this recipe as a base and customize it to fit your family’s taste preferences or seasonal ingredients.
• Nostalgic Flavor: Enjoy a taste of traditional German cuisine that warms the heart and fills the belly!

Gather These Simple Ingredients

To create your Homemade German Bean Soup, you’ll need the following ingredients:

• 1 lb fresh green beans, trimmed and halved
• 4 slices turkey bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium Yukon Gold potatoes, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 5 cups low-sodium chicken or vegetable broth
• 1 cup water
• 1/2 cup heavy cream (optional)
• 1 tbsp unsalted butter
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp dried marjoram
• 1/2 tsp black pepper
• Salt to taste

How to Make Homemade German Bean Soup

Let’s make it together! Follow these cozy steps to create a heartwarming pot of soup:

1. In a large Dutch oven or soup pot, cook the chopped turkey bacon over medium heat until it’s crispy. Remove it with a slotted spoon and set aside, leaving about 1 tablespoon of the bacon fat in the pot.
2. Add the unsalted butter to the pot. Sauté the diced onions until they’re translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute.
3. Add the diced Yukon Gold potatoes to the pot, then pour in the chicken or vegetable broth and water. Bring the mixture to a boil, and then reduce the heat and let it simmer for 10 minutes.
4. Add the halved green beans, dried marjoram, black pepper, and salt. Simmer for another 12–15 minutes until all the vegetables are tender.
5. Stir in the white beans and, if you’re feeling indulgent, the heavy cream. Allow the soup to simmer for an additional 5 minutes.
6. Turn off the heat, stir in the freshly chopped parsley, and adjust the seasoning to your taste. Serve the soup hot, topped with the crispy turkey bacon.

Fun Ways to Customize It

Feel free to get creative with your Homemade German Bean Soup! Here are some delicious variations to try:

• Zesty Lemon Twist: Squeeze in some fresh lemon juice just before serving for a bright finish.
• Creamy Spinach Add-In: Toss in some fresh spinach leaves during the last few minutes of cooking for an extra boost of nutrients.
• Herb Medley: Experiment with different herbs like thyme or rosemary for a unique flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a warm, zesty flavor.

Chef Emma’s Helpful Tips

To ensure your soup turns out perfectly every time, consider these practical tips:

• Make-Ahead Friendly: This soup stores beautifully in the refrigerator for up to three days, making it a great make-ahead option.
• Freezing Instructions: You can freeze the soup in airtight containers for up to three months. Just remember to leave out the heavy cream if you plan to freeze it; you can add it in when reheating.
• Slicing Tricks: Use a mandoline or a sharp knife to evenly slice the potatoes for consistent cooking.
• Ingredient Swaps: If you’re out of fresh green beans, you can use frozen ones. Just adjust the cooking time slightly.

What’s Inside – Nutrition Breakdown

Here’s a quick look at the nutrition information per serving (serving size approximately 1.5 cups):

• Calories: 280
• Carbohydrates: 35g
• Sugar: 4g
• Fat: 10g
• Protein: 8g
• Sodium: 600mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! This soup can be made ahead of time and tastes even better the next day as the flavors meld together.

Can I use different ingredients?
Sure! Feel free to swap out vegetables based on what’s in season or what you have in your pantry.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days.

How long does it last?
In the fridge, this soup will stay good for about three days. If frozen, it can last for up to three months.

A Cozy Closing Note

There’s something utterly soothing about a steaming bowl of Homemade German Bean Soup on a chilly evening. It brings warmth not just to the body but to the heart, making every spoonful a delightful experience. So don’t forget to save this comforting recipe to your cozy meal board. It’s a classic dish that’s ready to comfort you when you need it most. Happy cooking!

Homemade German Bean Soup

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• Author: Chef Emma
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A cozy and comforting bowl of Homemade German Bean Soup with turkey bacon, green beans, and creamy Yukon Gold potatoes, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 1 lb fresh green beans, trimmed and halved
• 4 slices turkey bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium Yukon Gold potatoes, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 5 cups low-sodium chicken or vegetable broth
• 1 cup water
• 1/2 cup heavy cream (optional)
• 1 tbsp unsalted butter
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp dried marjoram
• 1/2 tsp black pepper
• Salt to taste

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Instructions

1. In a large Dutch oven or soup pot, cook the chopped turkey bacon over medium heat until crispy, then set aside, leaving 1 tbsp bacon fat in the pot.
2. Add the unsalted butter to the pot and sauté the diced onions until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
3. Add the diced Yukon Gold potatoes to the pot, pour in the chicken or vegetable broth and water, bring to a boil, then reduce heat and let simmer for 10 minutes.
4. Add the halved green beans, dried marjoram, black pepper, and salt. Simmer for another 12-15 minutes until all the vegetables are tender.
5. Stir in the white beans and optional heavy cream, allowing to simmer for an additional 5 minutes.
6. Turn off the heat, stir in freshly chopped parsley, and adjust seasoning to taste. Serve hot, topped with crispy turkey bacon.

Notes

This soup is make-ahead friendly and can be stored in the refrigerator for up to three days or frozen for up to three months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: German

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 20mg

Keywords: soup, German, comfort food, beans, family recipe