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white bean soup recipe

White Bean Soup Recipe

White Bean Soup Recipe!

White bean soup is called weisse Bohnensuppe in Germany. White Bean Soup can be served with some cooked sausages and with a side of bread. You can easily divide the ingredients for preparing smaller portions.

Ingredients for white bean soup:

  • 600 g (21.16 oz) of dried white beans
  • 1 ½ l (1.58 quarts) of cold water
  • 150 g (5.29 oz) of diced celery stalks
  • 200 g (7.05 oz) of diced carrots
  • 200 g (7.05 oz) of diced vidalia onions
  • 200 g (7.05 oz) of black forest bacon or your choice of bacon
  • 2 tablespoons of sunflower oil
  • 2 cubes of Knorr Beef Bouillon or Korr Vegetable Bouillon
  • 3–4 cloves of garlic
  • 2 tablespoons of tomato paste (optional)
  • Leaves from  2–3 stems of fresh thyme
  • ½ teaspoon of paprika
  • Salt
  • Pepper

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Preparation of white bean soup:

Start by washing the beans and placing them in a bowl. Fill the bowl with water and let it soak overnight. (The beans should be covered with water). Heat up the oil in a large saucepan. Add the diced bacon to it. When the fat starts to melt, add in the diced onions and diced cloves of garlic. Cook until the ingredients turn a light golden color. Next, add in the tomato paste and mix. Pour in the beans with the water. The water should be about an inch above the beans. (NOTE: The water used to soak the beans will be less because of absorption.)

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Wash the thyme and add its leaves to the soup. The easiest way to separate the leaves from the stem is by striping them from top to bottom—going against the grain. Crumble the bouillon cubes and add it to the soup along with the paprika. Mix all the ingredients together. Cover the saucepan and let it cook for about 1 1/2 hours on medium high. Make sure to check on the soup from time to time and fill it up with water, if necessary. The beans should always be submerged in water. In the meantime, peel the carrots and cut them in thin slices. Wash the celery stalks and dice them.

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After 1 1/2 hours cooking time, add the diced carrots and celery to the white bean soup. Cook for another 30 minutes. Salt and pepper to taste. 

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German Beef Soup Recipe

German Beef Soup Recipe with Bone Marrow Dumplings

German Beef Soup Recipe

A German Beef Soup Recipe with Bone Marrow Dumplings. This homemade Beef Soup is called Rindfleischsuppe. The Bone Marrow Dumplings are called Markklöβchen.

Ingredients for broth for German Beef Soup recipe:

  • 4 l (1 gal) of water
  • 2270 g (5 lb.) brisket first or mid cut
  • 400 g (14 oz) of leeks
  • 150 g (5.3 oz) of carrots
  • 150 g (5.3 oz) of tomatoes
  • 80 g (2.8 oz) of parsley
  • 80 g (2.8 oz) of celery root
  • 2 teaspoons of salt
  • Maggi seasoning
  • salt
  • pepper

Ingredients for German Beef Soup Recipe

Ingredients for soup extras for German Beef Soup recipe:

  • 150 g (5.3 oz) of carrots
  • 50 g (1.8 oz) of celery root
  • 150 g (5.3 oz) of leeks
  • angel hair pasta (optional)
  • bone marrow dumplings (click here for recipe)

Preparation of German Beef Soup:

Rinse the meat under running water and dry with a paper kitchen towel. Fill a large saucepan with cold water and add two teaspoons of salt to it. Place the meat in the water with the fat side down and bring to boil uncovered.  

Wash the tomatoes, parsley, and the leeks (cut them lengthwise in the center, so that you can easily get in between the leaves where dirt is often hidden). Peel the carrots and celery with a potato peeler. Cut the vegetables in chunks and add them to the broth. Once the broth starts to boil, turn down the heat and let it boil gently for about 30 minutes. Next, turn the meat with the fat side up and let the broth cook uncovered on low heat for another 2 ½ – 3 hours depending on how tender you prefer your meat. Check at regular intervals if any water has evaporated. If so, add water so the meat is always covered with water.

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Preparation of soup extras for German Beef Soup:

In the meanwhile prepare the additional ingredients for your homemade beef soup. Peel the carrots and the celery root. Clean the leek leaves (as described above). Dice the vegetables in small pieces. Add some salt to a saucepan with water and cook the vegetables for about 15 minutes. Drain the vegetables in a colander and set aside. In another pan, bring salted water to a boil and cook the fine noodles as described on the package. Drain and place aside. Prepare the bone marrow dumplings as described (click here for recipe) and put them aside.

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When the broth has cooked for approximately 2 ½ – 3 hours, take the meat out and place it on a plate. Remove the fat and let it rest. Pour the broth through a sieve and into another saucepan, so that only the liquid remains. You should have about 3 l  — 3.2 qt of broth. If it is less, fill up with water. (Don’t use the vegetables cooked in the broth). Add about 1 teaspoon of salt to the broth and bring it back to a boil. Add the soup extras to the broth. Add the bone marrow dumpling to the boiling broth and turn the heat down. The dumplings are ready when they float to the surface (about 10 minutes). Season your homemade broth/soup with some pepper and Maggi, a German liquid seasoning that you should find in the international section of your grocery store or online. 

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You can either add the noodles to your homemade beef soup or place them on the table in a separate bowl for your guests to serve themselves. My personal rule is: If I have dumplings in the soup, I serve the noodles in a separate bowl. If I do not make dumplings, I add the noodles to the soup before serving. Finally, slice the meat with a sharp knife or an electrical knife.

(For a smaller amount of soup divide the ingredients).

Your homemade beef soup is now ready to be served with the meat, dumplings, and the noodles. Accompany this meal with a fresh loaf of bread, or try Oma’s baguette. You could also serve the meat with Oma’s homemade horseradish sauce, savoy cabbage and potatoes and use the soup as an appetizer. 

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