Oma's Green Bean Soup Recipe

German Soups: Green Bean Soup

Oma's Green Bean Soup recipe, aka Grüne Bohensuppe, is an emergency dinner that I (Oma) often use when I don't have time to make anything else. It's so easy, so quick, and so delicious. Not only that, but there are so many options making this traditional German soup the start of something amazing. Learn how to make this soup and you'll have so many ideas on creating your own variations.

It comes from the idea of "a bit of this and a bit of that." If you've never cooked that way, try this green bean soup. Follow the instructions and do some experimenting.

Oma's Green Bean Soup Recipe


  • 1 - 2 tbsp oil
  • 1 lb ground beef, lean, see comments below
  • 1 medium onion, chopped
  • 1 2-lb bag frozen green beans
  • 1 - 2 tbsp Vegeta Food Seasoning, see hints below
  • 5 cups potatoes, cut up, see comments below
  • In large pot, heat oil and brown ground beef.
  • Add chopped onion, cook till translucent or slightly browned.
  • Add frozen green beans. Add raw potatoes. (If using cooked potatoes, add once beans are cooked and just reheat.)
  • Add sufficient water to cover.
  • Add Food Seasoning.
  • Bring to boil. Reduce heat to simmer. Cover and cook for about 20 minutes, until vegetables are soft. Cooking longer will improve the flavor.
  • Add celery seeds, parsley, or summer savory to taste.
  • Add freshly ground pepper (I add lots!)
  • For this Green Bean Soup recipe, the Vegeta Food Seasoning I use has salt and dried vegetables in it. If you don't have this, just add about 1 tsp. salt and some pepper to start. Adjust seasonings to taste.
  • If you like soup "brothy", just leave the way it is. However, my family likes it thicker (creamier). The easy way is to slowly add Instant Mashed Potato flakes, stirring constantly, until the soup is the consistency you like.
  • Another way to thicken the soup is to grate a raw potato into the soup right at the beginning.
  • You can also thicken it with 1 - 2 tbsp cornstarch dissolved in a little cold water. Add to finished soup, slowly, until it's the way you like it.
  • For other options, check out similar soups, such as carrot soup.

What makes this soup so wunderbar? It brings back such wonderful memories of Oma's kitchen. So, of course, I had to write my own soup e-cookbook! With the no-risk guarantee ... I know you'll LOVE it! There are 84 full-color pages filled with step-by-step instructions and hints. Do take a quick peek ... 

What kind of meat and potatoes to use ...

For the meat, you can use raw ground beef (lean). If you have some smoked sausage or kielbasa (cut into chunks), that works great as well.

Or perhaps you have some leftover roast, pork or beef, and maybe some gravy. If you are using cooked meat, omit the oil and add the cut-up meat to the frozen beans.

To get a meatier flavor, add some bouillon cubes. If you have leftover gravy, you can add that as well.

For the potatoes, you can use raw ones (peeled or unpeeled), cut in chunks, or if there are leftover cooked potatoes, use them. Leftover mashed potatoes work great too. Or instant mashed potatoes, or canned potatoes - whatever you have!

For quantities of these types of potatoes - it depends how thick you want the soup. Adding these cooked potatoes once the beans are cooked, will give you a German Green Bean Soup in about 15 minutes.

All you need for the Green Bean Soup is a bag of frozen green beans, some type of potato, some kind of meat (raw or cooked), some spices, and about 20 minutes.

This green bean soup is really among my favorite quick and easy soup recipes. It actually shows how to make soup in a really easy way.

Some more veggie soups ...

More German recipes ...

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Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.

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Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety

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