German Green Bean Soup
A hearty and comforting soup combining beef bacon, green beans, and creamy sour cream.
Equipment
- Medium to large saucepan
Ingredients
Main Ingredients
- 6 slices beef bacon, chopped Chopped into 1-inch pieces
- 1 small onion, thinly chopped
- 1.5 pounds green beans, trimmed and cut 1-inch lengths
- 1 pound potatoes, peeled and diced
- 3 to 4 cups stock
- 0.25 cup sour cream
- 1 teaspoon dried savory
- 1 to taste salt and pepper
Instructions
- In a medium to large saucepan, place the beef bacon and heat over medium-high heat.
- Cook the bacon until crispy, then add the chopped onion.
- Once the onion softens, add the green beans, potatoes, dried savory, salt, pepper, and stock.
- Bring the soup to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.
- Transfer about a third of the soup to a bowl.
- Use an immersion blender to puree it, then add the sour cream and blend until smooth.
- Return the pureed soup to the pan.
- Stir well, taste, and adjust seasoning. Reheat for a few minutes without boiling.
- Remove the soup from the heat and ladle it into serving bowls.
- Garnish with parsley or additional bacon bits, if desired, then serve.
Notes
For a vegetarian version, omit the beef bacon and use vegetable stock instead.