My Oma made this German Green Bean Soup every time the weather turned chilly and I still dream about it. That rich, smoky aroma filling her tiny kitchen was pure magic.
There’s something so heartwarming about a soup that’s both incredibly simple and deeply satisfying. This is the kind of meal that hugs you from the inside out, perfect for chasing away the blues on a gray afternoon.
It’s packed with tender green beans, smoky bacon, and just the right amount of savory goodness. The secret is slow cooking until everything melds together beautifully.
**For the soup:**
* 6 slices bacon, chopped
* 1 small onion, thinly chopped
* 1.5 to 2 pounds green beans, trimmed and cut into 1-inch pieces
* 6 cups chicken or vegetable broth
* 1 cup milk (or half-and-half for extra richness)
* 2 tablespoons all-purpose flour (optional, for thickening)
* Salt and freshly ground black pepper to taste
* A pinch of nutmeg (optional, but delightful!)
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the drippings behind. Set bacon aside for garnish.
Add the chopped onion to the bacon drippings and cook until softened and translucent, about 5-7 minutes.
Stir in the green beans and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the green beans are tender.
If you like a thicker soup, you can create a slurry by whisking the flour with the milk until smooth, then stir this into the simmering soup. Cook for another 5 minutes, stirring, until thickened.
Stir in the milk and heat through gently – don’t let it boil. Season with salt, pepper, and a tiny pinch of nutmeg. Ladle into bowls and top with the reserved crispy bacon.
Save this one – it’s pure comfort in a bowl and a guaranteed crowd-pleaser!