GERMAN BEAN SOUP (BOHNENSUPPE)
Hugely chunky, thick, colorful, and peppery, this great peasant soup is filled with chewy ham, tender beans and potatoes, with carrots and green beans along for the ride for texture, color, and taste. Its an excellent hearty meal, most especially with a frosted stein of good beer and chewy bread. Posted by request. Copied and pasted from Soupsong.
Provided by Lorac
Categories Pork
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Drain the soaked beans, then put in a kettle with 8 cups of water and the bacon.
- Bring to a boil over medium heat, then reduce heat, cover, and simmer for an hour.
- Add the green beans, celery root cubes, carrots, leeks, onion, parsley root (or parsley), potatoes, marjoram, thyme, and bay leaves.
- Bring back to a boil, reduce heat, and simmer for another hour.
- While the soup is cooking, melt the butter over low heat in a saucepan.
- Stir in the flour and let it brown very very slowly, stirring occasionally,this could take an hour, if you keep the heat low enough.
- When ready, stir in a little of the soup stock, whisk for a minute, then stir into the soup kettle.
- Season with salt and pepper and cook uncovered, stirring from time to time, for 10 minutes.
- When ready to serve, stir in the parsley, remove the bay leaves, adjust the seasoning, then ladle into soup bowls and serve immediately.
GREEN BEAN SOUP - GRUENE BOHNEN SUPPE
Great in summer and winter, quick and tasty, a german kitchen staple. Serve with a dense rye bread and butter.
Provided by Renate
Categories Vegetable
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Clean the beans and snap into bite size length.
- Put beans into a Dutch oven type pot.
- Add enough water to just cover.
- Bring to a boil.
- Peel potatoes and dice.
- Add potatoes and savory.
- Cook till beans and potatoes are cooked.
- Melt butter in frying pan.
- Add flour to butter and make roux about the color of chocolate milk.
- Add roux to soup.
- Season with salt and white pepper to taste.
- Add heated polish sausage, if you like.
SAUSAGE-BEAN SOUP
Steps:
- Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
- For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
SAUSAGE AND BEAN SOUP
There are American, Hungarian, French, Portuguese, African and Scandinavian variations of the story of Stone Soup--a parable that teaches how each of us can contribute a little to the whole, which then becomes something much greater than the sum of its parts. So many different cultures telling a similar story of neighborliness and gathering around a pot of soup is a lesson in and of itself. Think of all the people in your community right now with whom you could share this wonderful recipe.
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, heat oil over medium heat. Add onion and cook, stirring occasionally until softened--about 3 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned--about 5 minutes. Add stock, scraping up the browned bits on the bottom of the pot with a wooden spoon. Add garlic, bay leaves, carrots, celery, potato, zucchini, beans, parsley and cheese rind. Bring to a boil, and then reduce to a simmer. Cover and cook for 30 minutes; the stock will slightly thicken. Remove and discard bay leaves and cheese rind.
- Meanwhile, cook pasta in salted water until al dente. Place 1/2 cup of pasta in each soup bowl and ladle soup over pasta. Serve with cheese.
GERMAN BEAN AND SAUSAGE SOUP
Another addition to my 2005 World Tour collection. Quick and easy, this looks like a great mid-week supper.
Provided by justcallmetoni
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender.
- Add carrots, potatoes, parsley, marjoram beans and stock to pot. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender.
- Add sausage and green beans. Cook until thoroughly heated.
Nutrition Facts : Calories 253.9, Fat 9, SaturatedFat 2.9, Cholesterol 29.6, Sodium 782.7, Carbohydrate 30.5, Fiber 8.1, Sugar 2, Protein 14.5
GERMAN BEAN AND NOODLE SOUP
Make and share this German Bean and Noodle Soup recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put the beans in a medium saucepan and cover with water to 1 inch over the top of the beans.
- Cook the beans until tender, adding water if necessary to keep beans covered.
- Drain, saving the cooking liquid and adding enough water to make 8 cups of liquid.
- Put liquid and beans in large soup kettle.
- Add the potatoes, carrots, onion, salt and pepper and bring to a boil.
- About 10 minutes after liquid begins to boil, add the noodles and the ham.
- When the noodles are done, turn off the heat and add the cream.
- Season to taste.
FRANKFUTER BOHNENSUPPE (BEAN SOUP WITH FRANKFURTER)
Make and share this Frankfuter Bohnensuppe (Bean Soup with Frankfurter) recipe from Food.com.
Provided by Mysterygirl
Categories Beans
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak beans overnight.
- In a 3-quart saucepan bring beans, water and beef froth to a boil.
- Cook for about 1 hour.
- Add carrot and celery and continue cooking for 30 minutes.
- In a separate frypan cook the bacon until transparent.
- Add the onions; cook until golden.
- Set aside.
- Mash soup through a sieve or food mill.
- Return to pan and add the bacon onion mixture, salt and pepper.
- Add frankfurters; reheat about 5 minutes.
- Sprinkle soup with chopped parsley and serve.
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