German White Bean and Bacon Soup Recipe
This hearty German white bean and bacon soup is an ideal dish for a cold day. It’s thick, aromatic and a bit like a cross between baked beans and a vegetable soup. In many regions it’s served as a main course with a slice of bread.
Combining tender white beans, smoky bacon and classic soup vegetables, this German-style soup is both rustic and deeply flavorful, perfect as a complete meal in one bowl.
Chef's tips
If you use dried beans, don’t skip the soaking step – it shortens the cooking time and makes the beans easier to digest. Season with salt only once the beans are nearly tender so they soften properly.
How to serve
Serve in large bowls with hearty rye or sourdough bread. A side of pickles or a simple cabbage salad adds a nice contrast to the rich, smoky flavor.
Ingredients
- white beans - 300 g
- bacon - 150 g
- potato - 300 g
- carrot - 2 piece
- leek - 1 piece
- celeriac - 80 g
- vegetable stock - 1.5 l
- bay leaf - 2 piece
- allspice berries - 3 piece
- oil - 1 tablespoon
- marjoram - 1 teaspoon
- salt
- pepper
Preparation
- If using dried beans, rinse them, cover with plenty of cold water and leave to soak overnight. The next day, drain the water, rinse the beans and set aside. If using canned beans, skip this step.
- Cut the bacon into small cubes. Peel the potatoes and cut into medium cubes. Peel the carrot and slice into half-moons. Peel the celeriac and cut into small cubes. Wash the leek thoroughly and slice into thin rings.
- In a large pot, heat the oil over medium heat. Add the bacon and fry for 5–7 minutes until the fat renders and the bacon is lightly browned.
- Add the leek, carrot and celeriac to the bacon. Fry for 5 minutes, stirring, until the vegetables soften slightly.
- Add the soaked beans (or drained canned beans), potatoes, bay leaves and allspice berries. Pour in the stock so that all the ingredients are covered.
- Bring the soup to a boil, then reduce the heat to low and cook covered for about 45 minutes, until the beans are tender. If using canned beans, about 20–25 minutes of cooking is enough.
- Towards the end of cooking, add the dried marjoram, stir and cook for another 5 minutes. Remove the bay leaves and allspice berries.
- Taste the soup and season with salt and pepper to your liking. If the soup is too thick, add a little water or more stock.
- Serve the soup hot, preferably with a slice of fresh bread.
Storage
The soup keeps well in the fridge for several days and often tastes even better the next day. Reheat gently, adding a splash of water or stock if it has thickened too much.
