Winter is on the way ….. 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.
- 1 – 2 Tbsp oil
- 1 lb ground beef, lean, see below for other ideas
- 1 medium onion, chopped
- 2 lb bag frozen green beans
- 1 – 2 Tbsp Vegeta Food Seasoning
- 5 cups potatoes, cut up, see below for other ideas
- In large pot, heat oil and brown ground beef.
- Add chopped onion, cook till translucent or slightly browned.
- Add frozen green beans. Add raw potatoes. (If using cooked potatoes, add once beans are cooked and just reheat.)
- Add sufficient water to cover.
- Add Vegeta.
- Bring to boil. Reduce heat to simmer. Cover and cook for about 20 minutes, until vegetables are soft. Cooking longer will improve the flavor.
- Add celery seeds, parsley, or summer savory to taste.
- Add Maggi to taste.
- Add freshly ground pepper (I add lots!)
- Vegeta Food Seasoning has salt and dried vegetables in it. If you don’t have this, just add about 1 tsp salt and some pepper to start. Adjust seasonings to taste.
- If you like soup “brothy”, just leave the way it is. However, my family likes it thicker (creamier). The easy way is to slowly add Instant Mashed Potato flakes, stirring constantly, until the soup is the consistency you like.
- Another way to thicken the soup is to grate a raw potato into the soup right at the beginning.
- You can also thicken it with 1 – 2 Tbsp cornstarch dissolved in a little cold water. Add to finished soup, slowly, until it’s the way you like it.