Creamy String Bean Soup Recipe -
Creamy String Bean Soup Recipe

Creamy String Bean Soup

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"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 Edit and Save

Original recipe makes 6 servings Change Servings


  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 More Reviews

Jul 10, 2003

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

Aug 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.


8 Ratings

Aug 02, 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:)

May 12, 2010

This was very good! Since I am not a fan of sausage, I used shredded chicken instead. Very delicious!

Sep 03, 2013

Looking for a soup that used green beans, I came across this recipe. It called for canned green beans, I used fresh. I just started the beans at the same time I started the potatoes and threw the onions in at this point also. The recipe doesn't tell you how much water to use, so I used enough to completely cover all the vegetables. I used Greek yogurt in place of the sour cream as that is what I had on hand. Make sure you remove the pan from the heat and let rest about 5 minutes before you add the sour cream. That will help with the small curdling white pieces from appearing. They don't hurt to eat, they just don't make the soup pleasant to look at. I cooked Polska Kielbasa in a separate pan and added it right before serving. This soup had good flavor and was a nice new way for my family to enjoy green beans. I paired this with 'Fyre Lake Cornbread' a personal recipe from AR. We had a nice dinner on a cool evening. This recipe has been "faceless" since December 2002.

Jul 19, 2010

Delicious! I added more vinegar, as I enjoy the taste, and kept it vegetarian. My whole family loved it and my husband has asked me to make it again. This is going into our permanent meal rotation.


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 228 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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