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This homemade green bean soup with potatoes and soup veggies feels like childhood in a bowl. Every spoon is cozy, hearty, and perfect for sharing at a family table.
Timeless Favorite
Super easy to whip up, packed with good stuff, and just super comforting. You can make it meaty or keep it veggie, either way it chases the cold away.
What’s Inside
- Extras: Parsley, little sausages, vinegar, and just a pinch of sugar.
- Savory Bits: Savory, soup greens, broth, and some butter.
- Main Stuff: Two onions, potatoes (about 700 g), and lots of green beans (800 g).
How to Cook
- Finishing Touch
- Pop in the sausages, season things up, and add your favorite toppings.
- Simmer Time
- Pour in the stock and let everything bubble away for 25 minutes.
- Getting Started
- Cube up the veggies and give the beans a quick cook first.
- Building Base
- Butter in, then sauté onions with the veggies.
My Hints
Splash in a little vinegar and sugar to bring out the pop. Smash some spuds for thick soup. Let the green beans cook all the way through.
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Keeps Well
Stays fresh for three days in the fridge or three months in the freezer. When you warm it up, the veggies get softer — but still taste great.
Tasty Pairings
Serve with smoked bacon bits, crusty farmer’s bread, or a fresh baguette. Want it meat-free? Strong veggie broth works a treat.
Switch It Up
Skip the sausages and pile in more veggies or smoky flavors. You can swap in veggie sausages for a totally plant-based meal.
Family Favorite
It always turns out, fills everybody up, and leaves a smile. Let this old-school dish inspire you at dinner time.
Beans Work Wonders
Full of vitamins, fiber and minerals. Light in calories, filling and good for you, beans make a hearty soup base.
Mild for Kids
Chop beans fine, keep the seasonings gentle, and throw in lots of color. Add croutons and sausage slices—kids will love it.
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Smart Cooking
Pick local in-season produce and use up leftovers smartly. This soup does good and makes sure nothing's wasted.
Fancy Touch
Top with fresh herbs, a splash of truffle oil, and sprinkle with some nuts. Served in pretty bowls, it really stands out.
Worldly Flavors
Add olive oil for a Mediterranean vibe or ginger for an Asian twist. This soup's ready to travel the globe.
Easy Prep
Perfect for prepping ahead, and the flavor sticks around. Always have a healthy meal on stand-by!
More Flavor
Toast up the savory, puree some potatoes, balance out with vinegar and sugar. That way everything is super tasty.
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Bit of Comfort
Easy, healthy, flexible, and always delicious. This brings grandma’s kitchen right to your plate.
Frequently Asked Questions
- → Can I use frozen green beans?
For sure, just drop the frozen beans right in—no need to cook them first since they're already blanched.
- → Why do fresh green beans need to be cooked before adding?
Raw beans have a toxin called phasin, but boiling makes them safe. Always toss the cooking water afterward.
- → How long does the soup stay good?
This soup is fine in the fridge for 2–3 days. Freeze in small batches for later if you want.
- → Can I make this vegetarian?
Yep! Swap in veggie broth and skip the sausages or serve them on the side for meat lovers.
- → What's the point of vinegar and sugar?
These two just boost the flavor. Totally up to you and can be left out if you don't like it.
Conclusion
This warm bowl brings together classic flavors and total comfort. Made for cold days. It's a German staple in every home.