Delicious Bavarian green beans and sausage soup (Bayerische Wurstsuppe mit grüne Bohnen) – an easy weekday recipe for the family. Easy, delicious and rich German-style soup with potatoes, (frozen or fresh) green beans and German Sausage (or any smoked sausage) like Bratwurst, or Weisswurst.
Today I’m sharing a favorite soup in my household, namely a Bavarian-style sausage soup with green beans and potatoes. Sometimes, if not most often, the simplest of meals bring the most magic to the table. It’s definitely the case of this rustic German mountain sausage soup. We usually enjoy it during colder months of the year, but it’s great all year round.
IF YOU LIKE GERMAN cuisine, try my Thin German Potato Pancakes Recipe (Kartoffelpuffer) or this lovely German Mountain lentil and Swiss chard Soup (Berglinsen Suppe).
FUN FACTS: German sausage varieties have a rich history dating back over a thousand years, with early mentions of sausage making as far back as the Middle Ages. Each region in modern Germany developed its own unique recipes and methods, creating a vast variety of sausages, from fresh to smoked and cured. Sausages like Bratwurst and Weisswurst became staples of local cuisine, often tied to cultural traditions and festivals.
Bavaria – a region (state) in the southeast of Germany – is known worldwide for it’s delicious cuisine, food festivals and rich traditions. The hearty style of cooking reflects the region’s agricultural roots – with a focus on meat (e.g. sausages), potatoes, bread, and dairy products. Overall, Bavarian food is synonymous with comfort, tradition, and communal eating, especially during celebrations like Oktoberfest.
Ingredients and Substitutions
- Leeks, sliced – optional
- Onions, minced
- Potatoes – I prefer red skinned potatoes
- Green beans, fresh or frozen – as you can see in the photos, I use frozen beans when out of season
- Vegetable oil, or lard – lard is perfect here, but if you want a lighter soup use vegetable oil
- Water, more or less as needed – or bone broth works well too
- Seasoning: fresh celery leaves, tomato puree, pinch of nutmeg, sea salt and white pepper to taste
How to cook Bavarian Sausage soup?
1st: Sauté leeks, onions and potatoes in oil (lard) on low heat until softer.
2nd: Cut smoked sausage in half-moons and add the (frozen) green beans. Add water and bring to a boil. Let simmer until cooked, season to taste and serve.
What to serve with Bavarian Sausage Soup?
A few simple suggestions from my kitchen:
Bavarian Green Beans and Sausage Soup
Ingredients
- 1 stick leeks, sliced
- 2 medium red onions, minced
- 2 large red skinned potatoes
- 200 g cut green beans, fresh or frozen
- 2 tbsp. vegetable oil, or lard
- 1.5 liters water, more or less as needed
Seasoning:
- 2 tbsp. celery leaves, minced
- 1 tbsp. tomato puree
- pinch of nutmeg
- sea salt and white pepper to taste
Instructions
- First, in a large soup pan sauté leeks, onions, potatoes and green beans for a few minutes (or until they get softer). Stir frequently to prevent vegetables from sticking to bottom of pan.
- Then, cut sausage of choice into smaller half-moon pieces and add to pan. Sauté further for a few minutes. Add more oil or some water as needed.
- Next, add water, stir in the tomato puree and let simmer under a lid until fully cooked.
- Finally, season with fresh parsley, nutmeg, salt and pepper to taste. Serve.
Notes
- Sour cream mixed with a tbsp. of flour can be added to soup to make it creamier.
- Pork lard or duck fat can be used instead of vegetable oil.
- Parsley can be used instead of celery leaves.
- water can be replaced with homemade bone broth
Nutrition
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Lovely