White Bean Soup (Bohnensuppe)

(from brus25’s recipe box)

Source: http://homepage.mac.com/phensel/Recipes/Soup/White_Bean_Soup__Navy_bean_soup_-4890.html

Prep time: 20 minutes
Cook time: 140 minutes
Serves 4 people

Categories: German, Pork, Soups


  • 1 lb. White beans (dried), Navy beans or cannelini
  • 8 c. Water
  • 2 Bay leaf
  • 1/2 lb. Ham, cubed
  • 1-2 onion, finely chopped or grated
  • 1-2 carrot, finely chopped or grated
  • 2 cl. garlic, minced
  • 1-2 tbsp. sage, optional
  • Salt
  • Pepper
  • 2 tbsp. parsley


  1. Optional: Place beans in a large pot, cover with water, and soak overnight.

  2. • Rinse beans in a colander and remove any discolored or shriveled beans.

  3. • Place beans and bay leaves in a soup pot/Dutch oven, and cover with water.

  4. • Bring to boil, reduce heat, and simmer (covered) for 2 hours or until tender, stirring occasionally; add more water if it starts to get too thick. [Some recipes say this should take up to 3 hours to get the beans tender.]

  5. • Once beans are tender, mash with a potato masher for a creamier texture, adding more water if it starts to get too thick. [Many recipes puree half or all of the beans in a food processor, but I prefer things a little more rustic than perfectly smooth.]

  6. • Add ham, onions, carrots, garlic, sage (or any other desired herbs), and salt/pepper. Simmer for 15-20 minutes or until vegetables are tender.

  7. • Stir in parsley, and serve hot. May serve with dark bread.

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