Creamy String Bean Soup

Creamy String Bean Soup

6
MARBALET 46

"This is an old German recipe that can be enhanced by adding Mettwurst or your favorite cooked and diced German sausage to the soup just before serving, that way the soup won't get greasy tasting."

Ingredients

{{adjustedServings}} servings 221 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Cook potatoes in salted water. When half done, add beans, vinegar, pepper and garlic (spear on toothpick for easy finding). Add onion. Simmer until potatoes are done. Remove garlic glove.
  2. Combine the flour and 1/4 cup water and make a smooth paste. Thicken soup with the flour paste.
  3. Remove from heat. Slowly stir in sour cream. Do not cook any further. Stir in cooked and diced Mettwurst or other German sausage just before serving.
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Reviews

6
  1. 8 Ratings

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Extremely easy to prepare and was a big success for Thanksgiving dinner!

Delicious, I used fresh green beans and put in at begining. I like mine with more vinegar and used almost a 1/4 cup. Didn't use any sausage. It brings back good childhood memories. As a bonus, ...

I did the recipe as stated and then added thinly sliced celery and chopped radish greens. It was incredible. I used fresh string beans and started them at the same time as the potatoes. Thank...