This Green Bean Soup ("Grüne Bohensuppe") is an emergency dinner that I 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 such a great staple for you as well.
All you need is a bag of frozen green beans, some type of potato, some kind of meat (raw or cooked), some spices, and about 20 minutes.
Check out Oma's new eBook Quick Fix Soups, 84 full-color pages filled with step-by-step instructions and hints.
Recipe cards are included. All the help you need to make traditional German soups quickly and easily.
This green bean soup is really among my favourite quick and easy soup recipes. It actually shows how to make soup in a really easy way. It comes from the idea of "a bit of this and a bit of that." If you've never cooked that way, try this soup. Follow the instructions and then do some experimenting next time.
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.
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
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
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Anne says, "Just made this last week for my Birthday. I usually add walnut pieces or almond slivers. Can't believe it looks exactly the same as my Mama taught me some 40 years ago, the only thing what we did different, we use a fork to make the ridges in the apples. But they do open up better the way you do it with the knife. And you are right, this recipe never fails :)"
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