German Green Bean Soup

Preparation info

  • Difficulty


  • Serves


    as a Main Course

Appears in

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
  • ¼ cup all-purpose flour
  • 5 cups water
  • ½ cup granulated sugar
  • ½ 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.