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GermanAuthentic Cuisine

Bohnensuppe

Serves 4 to 6 Soup meat, Soups

Bohnensuppe

In the kitchens of northern Germany, Bohnensuppe is a comforting staple, its roots firmly planted in the traditions of home cooking. This version captures the essence of a family meal, where butter or clarified butter is used without ceremony, and salt is adjusted by instinct. It’s a dish that speaks to the heart of everyday life, where a second helping needs no justification, just a warm smile and an open seat at the table.

Each spoonful of Bohnensuppe offers a hearty embrace, with creamy white beans and savory smoked bacon creating a satisfying depth. The sweetness of carrots and the subtle earthiness of celery and bay leaf mingle, while fresh parsley brightens the finish. Seasoned generously with fine sea salt and black pepper, this soup is a reminder that simplicity can be profoundly rewarding.

Ingredients

  • 300 gdried white beans — soaked overnight
  • 200 gsmoked bacon — cubed
  • 2carrots — diced
  • 2celery stalks — diced
  • 1onion — chopped
  • 1bay leaf
  • 1.8 Lwater
  • 2 tbspfresh parsley
  • to tastefine sea salt and black pepper

Method

  1. Start by rinsing 300 g of dried white beans under cold water to remove any dust or debris. Place them in a large bowl, cover with water, and let them soak overnight. This softens the beans, ensuring they cook evenly and absorb flavors well.
  2. The next day, drain the soaked beans and set them aside. Dice 200 g of smoked bacon and place it in a large pot over medium heat. Allow the bacon to render its fat and become slightly crispy, which will add a smoky depth to your soup.
  3. While the bacon is cooking, finely chop 1 onion. Add the onion to the pot with the bacon, stirring occasionally. Cook until the onion becomes translucent and soft, but take care not to let it brown, as this could impart a bitter taste.
  4. Peel and slice 2 carrots and chop 2 celery stalks into small pieces. Add these vegetables to the pot, stirring them into the bacon and onion mixture. Cook for about 5 minutes until the carrots and celery begin to soften, releasing their natural sweetness.
  5. Introduce the drained beans to the pot, along with 1.8 L of water and 1 bay leaf. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cover the pot and let it cook for about 1 to 1.5 hours, or until the beans are tender and the flavors have melded together. The beans should be soft but not mushy, and the broth should be aromatic and slightly thickened.
  6. Once the beans are tender, taste the soup and season with fine sea salt and black pepper as needed. Remember that the bacon will have added some saltiness, so adjust carefully.
  7. Finally, chop 2 tbsp of fresh parsley and stir it into the soup just before serving. This will add a fresh, herbal note that brightens the dish. Serve the Bohnensuppe hot, inviting everyone to enjoy this comforting and hearty German classic.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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