Family · German
Rhineland Green Bean Soup
The story
A classic Rhenish bean soup from Karla's family cookbook (2014) – the term "schnibbeln" describes the traditional Rhineland technique of cutting beans diagonally into fine strips.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- easy
Method
Make a broth from the boiling beef, adding the bacon and simmering for about half an hour depending on its size.
Cut the beans diagonally into thin strips (called 'schnibbeln' in the Rhineland), peel and dice the potatoes.
Cook the beans and potatoes in the broth for about 20 minutes.
Serve the bacon separately alongside. Best accompanied by Rhenish wholegrain bread.