Green bean soup is the perfect way to celebrate fresh green beans harvested from your garden in summer or give you a much-needed vitamin boost in winter.
This old-fashioned green bean soup recipe brings back memories of my family kitchen near Frankfurt - the smell of smoky bacon sizzling in the pot, the comforting warmth of fresh-cooked vegetables, and that satisfying crunch when you bite into tender green beans.
This hearty potato and green bean soup is a no-fuss meal that combines simple ingredients like carrots, potatoes, bacon, and German smoked sausage into a nourishing lunch or dinner. This sausage green bean soup comes together in just 40 minutes - perfect for busy weeknights when you want something wholesome and filling that the whole family will love.
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
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What Is Green Bean Soup?
Green bean soup is a hearty one-pot meal featuring tender fresh green beans, potatoes, and savory meat like bacon or sausage in a flavorful broth. This old fashioned soup can be made year-round with fresh, frozen, or canned beans. Green Beans are popular in German cuisine. See my recipe for Bohnensalat and Speckbohnen.
In my family's kitchen in Frankfurt, we called this German green bean soup "Grüne Bohnen Eintopf" rather than just "Suppe." Here's why that matters for this German green bean soup recipe: while both names translate to green bean soup ("Grüne" = green, "Bohnen" = beans), the word "Eintopf" - literally "one pot" - tells you this is a hearty, meal-in-one dish rather than a light starter. It's the same category as other beloved German one-pot meals like Linseneintopf (lentil soup) and Erbseneintopf (pea soup).
How to Make Green Bean Soup (Step-by-Step)
Ingredients:
For the detailed instructions and exact measurements, please jump to the printable recipe card
For this potato and green bean soup, you'll need three types of ingredients:
- Vegetables: Fresh green beans (the star ingredient!), carrots, potatoes, and onion
- Meat: Smoked bacon and German sausages - traditional options include Mettwurst or Kabanossi, but Polish kielbasa or any smoked sausage works perfectly for American kitchens
- Seasonings & Liquids: Summer savory (affiliate link) (Bohnenkraut - traditional German herb - don't worry, I have an easy substitute if you can't find it), beef or chicken broth, olive oil, salt and pepper
Everything simmers together in one pot to create a hearty, satisfying sausage green bean soup that's perfect for busy weeknights.
Recipe - Step by Step
Step 1: Prep and Make a Soup Base
Cube the bacon, onion, carrots, and potatoes. Trim and cut green beans into bite-sized pieces, then slice the sausages.
Heat olive oil in a large pot and fry the bacon, sausages, and onions until golden brown. Add the broth, potatoes, and carrots, then bring to a boil for 10 minutes.
Step 2: Add Beans and Cook
Stir in the green beans and simmer for 15 minutes until all vegetables are tender. Add the summer savory (affiliate link) (or sage (affiliate link) and thyme), season with salt and pepper to taste. Heat through for a few minutes and serve hot with crusty bread.
Bohnenkraut - German Seasoning for Green Beans
The most popular seasoning for green beans in Germany is Bohnenkraut, called summer savory in English. It's an annual herb with a spicy, pungent, peppery flavor that pairs perfectly with beans.
Can't find it? I tested this recipe with a sage (affiliate link) and thyme mixture that produces a similar taste - use ¼ teaspoon sage (affiliate link) and ½ teaspoon thyme (see the recipe card for the ratio).
Summer savory (affiliate link) isn't commonly available in US or UK supermarkets, but it's fuss-free and easy to grow in your garden.(affiliate links)
Buy Now → (affiliate link)
How to prepare Fresh Green Beans for Soup
Prep Your Beans:
- Rinse the green beans under cold water to wash away any dirt Trim off both ends with a sharp knife.
- Slice them into bite-sized pieces, about 1-2 inches long, so they're easy to scoop up with
Can I substitute the fresh beans with frozen or canned ones?
- Fresh beans give you the best texture and that satisfying crunch - use the full 15-minute cooking time -
- Frozen green beans are a great time-saver and work beautifully - just toss them in during the last 10-15 minutes of cooking -
- Canned beans are your quickest option - drain and rinse them first, then add in the final 5 minutes since they're already cooked
How to Serve
Serve this potato and green bean soup with a slice of hearty rye bread or a crusty German Brötchen roll, or a pretzel for dipping into the flavorful broth. The bread is essential for soaking up every last drop!
This old-fashioned green bean soup pairs beautifully with a crisp, fruity white wine like Riesling or Pinot Grigio. The wine's acidity cuts through the richness of the bacon and sausage perfectly.
Storage Instructions
• Refrigerator: This fresh green bean soup keeps for 3-4 days in an airtight container. The beans will soften slightly over time, but the flavors actually improve as they meld together.
• Freezer: Perfect for meal prep! Store in individual portions for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over medium-low heat or microwave in 1-2 minute intervals, stirring between. Note that beans will get softer with each reheating - if you prefer texture, slightly undercook them initially when making ahead.
Yes! This soup is delicious with ham. Try green bean ham and potato soup by adding 1-2 cups diced ham along with (or instead of) the bacon and sausage.
Green bean soup is packed with benefits - high in fiber, vitamins A, C, and K, plus folate. The beans support digestive health while keeping calories low at only 217 per serving.
For vegan green bean soup, use vegetable broth and skip the meat. Add smoked paprika and liquid smoke for that smoky flavor, or use vegan sausage alternatives
More German Soup Recipes
- German Potato Soup
- White Asparagus Soup
- Swede and Carrot Soup
- German Goulash Soup
- Spinach and Pea Soup with Mint
- Roasted Butternut Squash Soup
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Hearty Green Bean Soup (Comforting German Recipe)
Ingredients
- 1 cup (100 g) smoked bacon or use speck
- 1 onion about 120 g / 4.2 oz
- 4 carrots (about 350 g /12 oz)
- 4 potatoes (about 300 g / 10 oz)
- 4 cups (1 ltr ) beef broth can be substituted with vegetable or chicken stock
- 2 smoked sausages German mettwurst is traditional but you can use Kabanossi or Kielbasa instead
- 1 lb (500 g) green beans Fresh preferred, but you can also use frozen or canned. * see notes for canned beans
- 1 tablespoon olive oil
- 1 teaspoon summer savory (dried) if not available, substitute with ¼ teaspoon dried sage (affiliate link) and ½ thyme.
- salt and pepper to taste
Instructions
- Roughly cube the bacon, onion, carrots, and potatoes. Wash the green beans, trim the ends, and cut them into bite-sized lengths. Slice the sausages.1 cup smoked bacon, 1 onion, 4 carrots, 4 potatoes, 2 smoked sausages, 1 lb green beans
- Heat the olive oil in a saucepan and fry the bacon and onions until they start to brown.1 tablespoon olive oil
- Pour in the meat broth and add the potatoes and carrots. Bring to boil for around 10 minutes.4 cups beef broth
- Stir in the green beans and continue cooking for another 15 minutes, or until all vegetables are tender.
- Add the summer savory (affiliate link) (or the sage (affiliate link) and thyme substitute), and season with salt and pepper to taste.1 teaspoon summer savory (affiliate link), salt and pepper to taste
- Add the sliced sausages and let them heat through for a few minutes.
- Serve hot with rye bread or a crusty roll.
Notes
Storage Instructions
This soup will keep in the fridge for up to three days. Store in an airtight container. To reheat, simply bring the soup up to boil. Please be aware that the beans will get softer every time you reheat the soup. This soup is perfect for freezing. Store in portions and the soup will stay good for up to three months.Nutrition
Love this authentic German recipe?
This is one of 65 traditional dishes featured in my cookbook, German Kitchen-Classic Dishes - all tested, perfected, and handpicked by readers like you!
Ginger J Delin says
I love the recipe, one of my Dad's favorite dishes (he was from Switzerland. You may want to update the instructions since tge sausage never gets mentioned in the instructions. I added it at the end since it was already cooked to warm through. Serrved the soup with pretzel rolls.
Marita Sinden says
Thank you Ginger! I am gladyou enjoyed the recipe. I am sorry I did not notice I forgot to mention the sauasage. Will update it now. Best Wishes Marita
Harry says
This Green Bean soup is easy to prepare and ingredients can be varied depending on the season – it always taste fine. I ate it with Krakauer and it was still delicious.
Daniel Ng says
My stomach is growling, I need to eat this soon. I cannot understand the power and the meaning of food, until I understand how amazing dish is.
Giangi Townsend says
It is intriguing as I never had beans soup before, but looks and sounds hearty and just perfect for a cold winter night.
Jeannie says
this is a warm and filling soup I can add vegan sausage or skip it and still enjoy this.
Mihaela | https://theworldisanoyster.com/ says
What a hearty soup! My partner would love it with Kabanossi; I'm sure he'll ask for it if I mention soup for tonight's dinner! Thanks for an easy recipe and the idea; I won't have to search for inspiration!