My Green Bean Soup, aka 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 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 soup. Follow the instructions and then do some experimenting.
What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too! There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...
Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
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.
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