Description
A hearty and traditional German bean soup featuring tender white beans, smoky bacon, kielbasa, and aromatic herbs simmered to perfection for a comforting main course meal.
Ingredients
Scale
Beans and Broth
- 1 pound dried white beans (such as navy beans), soaked overnight and drained
- 6 cups low-sodium chicken broth
- 2 cups water
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
Meat and Seasonings
- 6 slices bacon, diced
- 1 smoked sausage or kielbasa, sliced
- 1 bay leaf
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon apple cider vinegar
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté Vegetables: Add chopped onion, diced carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables soften.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Combine Ingredients: Add soaked beans, chicken broth, water, diced potatoes, sliced sausage, bay leaf, marjoram, thyme, tomato paste, salt, and pepper to the pot.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 60 to 90 minutes, stirring occasionally, until the beans are tender. Add water if needed to maintain soup consistency.
- Finish and Season: Remove bay leaf from the soup. Stir in the cooked bacon, fresh parsley, and apple cider vinegar. Taste and adjust seasoning if necessary before serving.
Notes
- For a thicker texture, mash a cup of the beans and stir back into the soup.
- Vegetarian option: substitute vegetable broth and omit bacon and sausage.
- Soup flavors improve after resting overnight.
