Description
A hearty and traditional German bean soup made with tender white beans, smoky sausage, crispy bacon, and fresh vegetables simmered in a flavorful broth. This comforting main course is perfect for warming up on chilly days and is easy to prepare on the stovetop.
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
Meat and Aromatics
- 6 slices bacon, diced
- 1 smoked sausage or kielbasa, sliced
Vegetables
- 1 medium yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
Herbs and Seasonings
- 1 bay leaf
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon tomato paste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté Vegetables: Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Ingredients to Pot: Add the soaked beans, chicken broth, water, diced potatoes, sliced sausage, bay leaf, dried marjoram, dried thyme, tomato paste, salt, and black pepper to the pot. Stir well to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 60 to 90 minutes, stirring occasionally, until the beans are tender. Add more water if necessary to maintain desired soup consistency.
- Finish the Soup: Remove and discard the bay leaf. Stir in the cooked bacon, chopped parsley, and apple cider vinegar. Taste and adjust seasoning before serving.
Notes
- For a thicker soup, mash a cup of the beans and stir them back into the pot.
- Substitute vegetable broth and omit bacon and sausage for a vegetarian version.
- This soup tastes even better the next day as the flavors meld together.
