German Green Bean Soup

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Preparation info

  • Serves


    as a Main Course
    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Here's another appetizer handed down by Georgia's German grandmother.


  • 1 pound green beans, trenched and cut in 3-inch lengths
  • 4 slices thick-cut bacon, chopped
  • 1 small onion, chopped fine
  • ΒΌ cup all-purpose flour
  • 5 cups water
  • Β½ cup granulated sugar
  • Β½ cup cider vinegar


Presoak a clay pot, top and bottom, in water for 15 minutes.

Place the beans in the bottom of the presoaked pot. Cook the bacon and onion in a frying pan until golden, then pour over the beans. Clean the frying pan, sprinkle in the flour, and heat over a high flame until flour tans. Mix in 3 cups of the water to make a thickened sauce, then pour over the beans. Combine the remaining 2 cups water, the sugar, and vinegar, and pour over the beans.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 60 to 70 mintues.

Serve with a hearty bread and good stout beer.

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