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Creamy String Bean Soup

Creamy String Bean Soup

MARBALET

MARBALET

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.

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Ingredients {{adjustedServings}} servings

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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

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

AHARFELD
12

AHARFELD

7/10/2003

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

Slo1
6

Slo1

8/10/2009

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, it does not get easier than this.

iammakingdinner
3

iammakingdinner

8/2/2011

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 you for the recipe:)

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