Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Wednesday, September 28, 2011

German Green Bean Soup

By Kerrie

Hi!   In keeping with the German theme this week, may I present to you a lovely German soup...  I think you will like this one!    Give it a try and let me know what you think.


1 Tablespoon oil
2 cups cubed ham – I bought a bone-in ham steak and trimmed the fat
2  Lbs. green beans – trimmed and sliced into 1 inch lengths
2 large potatoes, peeled and cubed
3 rough chopped carrots
1 med. onion, minced very fine
2 Tbsp. Parsley leaves rinsed and minced
3 - 4 quarts Water  (see instructions below)
3 Bay leaves
2 tsp. salt
1 tsp. pepper
¼ tsp. caraway seeds
1 cup Emmental cheese cubed  (sub with Swiss or any German cheese)
2 cloves garlic – pressed
2 Tbsp. flour
1 cup milk
1 tsp. course ground mustard


Add a tablespoon of oil to a large pan and when hot, add the cubed and trimmed ham (with the bone) and the onions.  Simmer on high until the ham begins to brown and the onions are tender. 

Then, just cover with water and press the garlic over the pot and add the bay leaves.   Bring to a boil and then reduce heat to Med and simmer for 30 minutes.

Then, remove the bay leaves and the bone.  Add the green beans, potatoes and carrots.   Add more water to cover the vegetables.   Sprinkle the caraway seeds, salt and pepper over the top and stir to combine.  Bring the pot back to a boil, then reduce the heat to a simmer and cook until the potatoes are fork tender.

Meanwhile, whisk the flour with the milk until there are no lumps and stir into soup.  Simmer, covered, for 15 minutes.

Next, remove the pot from the burner and stir in the cheese and course ground mustard.  

Once the cheese has been incorporated, stir in the minced parsley.

Serve warm - Adding extra salt and/or pepper to taste. 
 Enjoy !!

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