German Green Bean Soup (Bohnensuppe) – A Comforting Traditional Recipe

There’s nothing more comforting than a warm, rustic bowl of German Green Bean Soup—especially when it’s loaded with smoky bacon, tender green beans, creamy potatoes, and just the right hint of herbs.

Whether you grew up eating Bohnensuppe or are trying it for the first time, this cozy soup is pure comfort in every spoonful.

Why I Love This Recipe

I love how this soup takes humble ingredients—bacon, potatoes, green beans—and transforms them into something rich, earthy, and soul-warming.

The mix of textures is perfect: crispy bacon, soft potatoes, and still-slightly-snappy beans.

It’s great on a rainy day, easy to reheat for lunch, and filling enough to serve as a main meal.

Best of all, it tastes like something grandma would make—with a creamy twist!

What You’ll Need (Ingredient Highlights)

Bacon – Adds deep smokiness and savory flavor.

Make sure it’s chopped and cooked until crisp.

Onion – A small chopped onion builds the aromatic base of the soup.

Green beans – Trimmed and cut into 1-inch pieces. Fresh is best, but frozen works too.

Potatoes – Diced and tender, they give body to the soup and balance the salty bacon.

Stock – Use chicken, vegetable, or even beef stock for richness.

Sour cream – Blended into part of the soup for extra creaminess.

Dried savory – A traditional German herb with a slightly peppery, thyme-like flavor.

Salt and pepper – For seasoning. Adjust at the end to taste.

Pro Tips Before You Start

Start cooking the bacon in a cold pan so the fat renders slowly—this gives you extra flavor and crispiness.

Use an immersion blender for easiest blending, but you can also use a countertop blender for a silky finish.

If your green beans are young and tender, they’ll need less cooking time—keep an eye on texture.

The sour cream should go into warm (not boiling) soup, or it may curdle.

Savory is a must for authentic flavor, but thyme or marjoram can be used in a pinch.

How to Make German Green Bean Soup (Bohnensuppe)

Step 1: Cook the Bacon

Place chopped bacon in a cold medium to large saucepan.

Set it over medium-high heat and let the fat render out slowly.

Cook until the bacon is golden and crispy.

Step 2: Add Onion

Add your thinly chopped onion to the pan with the bacon.

Sauté for a few minutes, stirring, until the onion is soft and translucent.

Step 3: Add Vegetables and Stock

Add trimmed and chopped green beans, diced potatoes, dried savory, salt, and pepper.

Pour in stock—just enough to cover the vegetables.

Bring the soup to a gentle boil.

Step 4: Simmer the Soup

Once boiling, reduce the heat to low or medium-low.

Cover and let it simmer for 15–20 minutes, or until the potatoes and beans are tender.

Step 5: Blend a Portion of the Soup

Transfer about one-third of the cooked soup to a bowl.

Using an immersion blender, blend until smooth.

Add sour cream and blend again until fully incorporated.

Step 6: Combine and Adjust

Pour the blended mixture back into the soup pot.

Stir to combine thoroughly. T

aste and adjust the seasoning—add more salt, pepper, or savory if needed.

Step 7: Serve and Garnish

Reheat the soup gently, but don’t bring it to a boil after adding sour cream.

Ladle into bowls and top with chopped parsley or a sprinkle of crispy bacon.

Serve with rye bread, pretzels, or just a spoon—comfort food is ready!

What to Serve It With

This soup is satisfying on its own, but here are some great serving ideas:

Crusty rye bread or sourdough

German pretzels (Brezeln)

A light cucumber salad on the side

A glass of chilled German beer or apple cider

Variations / Substitutions

No bacon? Use smoked sausage slices or pancetta, or skip meat entirely for a vegetarian version.

No sour cream? Greek yogurt or crème fraîche can work, or omit for a brothier texture.

Extra protein? Stir in white beans, ham, or shredded chicken.

More veggies? Add leeks, carrots, or celery when sautéing the onion.

Low-carb version? Swap potatoes for cauliflower chunks.

Storage & Leftovers

Let the soup cool completely before storing.

Store in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove over medium heat—avoid boiling after adding sour cream.

This soup also freezes well (before adding sour cream).

Just thaw, reheat, and stir in cream before serving.

FAQs

Can I freeze this soup?
Yes, but freeze before adding the sour cream.

Stir it in after reheating for best texture.

Do I need savory herb for this recipe?
It’s traditional in German bean soup and adds a unique peppery note, but thyme or marjoram can be used instead.

Can I make it vegetarian?
Absolutely! Use vegetable stock and skip the bacon.

Add olive oil for sautéing and maybe a smoked paprika for depth.

Can I use canned green beans?
Fresh or frozen are preferred for better texture.

Canned beans can get too mushy when simmered.

What potatoes work best?
Yukon golds or red potatoes hold their shape well and add a creamy texture.

Can I blend the entire soup?
You can, but partially blending keeps some texture.

It’s best to blend only one-third for balance.

What can I use instead of sour cream?
Plain Greek yogurt or even heavy cream can work as a substitute.

Final Thoughts

This German Green Bean Soup (Bohnensuppe) is everything I want in a comfort dish: hearty, flavorful, and incredibly easy to make.

It’s the kind of recipe that makes a rainy day feel cozy or turns leftovers into a delicious lunch.

Plus, the mix of creamy and chunky textures makes each bowl irresistible.

If you’re looking for a timeless German soup that the whole family will love, this one is a keeper.