The soup gets its texture from tender potatoes and green beans simmered slowly in broth, then partially puréed and finished with cream or sour cream. Bacon adds smoky depth, while savory gives the soup its classic bean-friendly aroma.
Serve Bibbelsche Bohnesupp hot with rustic bread, German potato pancakes, or a glass of cider for a cozy Saarland-style lunch or supper.
What Is Bibbelsche Bohnesupp?
Bibbelsche Bohnesupp is a traditional green bean soup from Germany’s Saarland region, made with green beans, potatoes, bacon, onion, and broth. It is a hearty, home-style soup that reflects the practical comfort food of the region, where simple ingredients are cooked slowly into something warm, filling, and flavorful.
The soup gets its body from potatoes and green beans simmered until tender, while bacon and onion add savory depth. Many versions also include leeks, carrots, parsley, savory, and a splash of cream or sour cream for a richer finish. The result is a rustic German bean soup that is both nourishing and satisfying without being complicated.
In Saarland cooking, Bibbelsche Bohnesupp is the kind of dish that feels especially welcome on a cool day. It can be served as a light meal with crusty bread or as part of a larger regional spread with potato pancakes, sausages, or a simple salad. Creamy, savory, and full of vegetables, it is a classic example of German soup-making at its most comforting.
Bibbelsche Bohnesupp
Ingredients
- 6 slices bacon
- 1 medium onion
- 1 lb potatoes
- 2 lbs trimmed fresh or frozen green beans
- 1/2 gallon broth (chicken, beef or vegetable)
- 1 cup heavy cream or sour cream
- 2-3 carrots
- 1 leek
- 1 bunch fresh parsley
- 2 sprigs fresh savory
- Salt
- pepper
- nutmeg
Instructions
- Cut the bacon into small pieces and sauté in a large saucepan over medium heat. Add the onions and sauté until onions turn translucent.
- Wash and peel the potatoes and cut them into small cubes. Clean the beans and cut them at an angle into 1/2 inch pieces. Add the potatoes, beans, broth and the savory. Stir and heat until the broth starts to boil. Reduce to low heat and cook for about an hour. Remove the savory. Season to taste with salt, pepper and ground nutmeg.
- Take the pot off the stove and purée about one third of it in a blender or using a handheld mixer. Add the cream to the pureed soup and combine it with the soup in the stockpot. Return the soup to the stove and reheat it thoroughly, being careful not to let it come to a boil.
- Sprinkle with parsley and serve hot.
Notes
How to Make the Soup Creamy
Bibbelsche Bohnesupp becomes creamy without needing a lot of added dairy. After the beans and potatoes are tender, purée about one third of the soup and stir it back into the pot with cream or sour cream. The potatoes thicken the broth naturally, while the cream gives the soup a smooth, rich finish. Reheat gently and avoid boiling once the cream has been added.What to Serve with Bibbelsche Bohnesupp
- rustic rye bread
- German farmhouse bread
- crispy German potato pancakes
- applesauce
- simple cucumber salad
- smoked sausage
- apple wine or cider
- sparkling mineral water
FAQ section
What is Bibbelsche Bohnesupp?
Bibbelsche Bohnesupp is a traditional green bean soup from Saarland in Germany. It is made with green beans, potatoes, bacon, onion, broth, herbs, and cream.
What does Bibbelsche Bohnesupp mean?
It is a regional Saarland name for green bean soup. Because the name is dialect-based, it is helpful to include German green bean soup in the title and description for readers who are unfamiliar with the term.
Can I use frozen green beans?
Yes. This recipe calls for fresh or frozen green beans, so either option works well.
How do you make German green bean soup creamy?
Purée about one third of the cooked soup, then stir it back into the pot with cream or sour cream. This thickens the soup while keeping some beans and potatoes whole.
What herb goes best with green bean soup?
Savory is a classic herb for green bean dishes and is included in this recipe. Parsley is added at the end for freshness.
Can I make this soup vegetarian?
Yes. Use vegetable broth and skip the bacon, or replace it with a little smoked paprika, sautéed mushrooms, or smoked salt for depth.
