From Kindred: Mum’s Sweet & Sour Bean Soup

Name: Mum’s Sweet & Sour Bean Soup
Prep time: 15 min
Cook time: 1 h 18 min
Total time: 1 h 33 min
Yield: 6
Cuisine: German
Ingredients: Extra-virgin olive oil; 200 g speck, skin removed and reserved, finely diced; 1 large onion, finely diced; 7 Dutch cream, nicola or desiree potatoes, peeled and diced into 1 cm cubes; 2.5 litres of chicken broth (see Recipe Note); 1 kg green beans, trimmed, cut diagonally into 2 cm segments; 2 ½ tsp Gewürzhaus Bohnenkraut (Summer Savoury/Rubbed); ¼ tsp freshly cracked Gewürzhaus Peppercorn (Australian Black/Whole); 2 tbsp sea salt flakes; 3 tbsp white vinegar; 2 tbsp white sugar; ¼ tsp freshly cracked Gewürzhaus Peppercorn (Australian Black/Whole); Sea salt flakes

Medium

1.5hrs

Dairy Free

Mum’s Sweet & Sour Bean Soup

Rated 4.7 stars by 3 users

Cuisine

German

Servings

Prep Time

15 minutes

Cook Time

1 hour 30 minutes

This recipe is featured in the 2025 Spice Advent Calendar, using our Northern Italian Risotto blend. Follow the recipe as is below, substituting the 2 ½ tsp Gewürzhaus Bohnenkraut (Summer Savoury/Rubbed) for 3 tsp Gewürzhaus Northern Italian Risotto.

I have memories of Mum sitting in front of the TV preparing beans for this soup when we were teenagers. She would use a little bean-slicing gadget to cut each bean in strips after she had taken the ends off, Judge Judy or Dr Phil lightly entertaining her in the process. It was one of our favourite soups with its surprisingly punchy combination of sweet, sour and saltiness, and it’s also now a favourite of my kids. They don’t like beans, apparently, but that is completely forgotten when this soup is served and they eat like hungry pirates. – Maria

Ingredients

Extra-virgin olive oil
200 g speck, skin removed and reserved, finely diced
1 large onion, finely diced
7 Dutch cream, nicola or desiree potatoes, peeled and diced into 1 cm cubes
2.5 litres of chicken broth (see Recipe Note)
1 kg green beans, trimmed, cut diagonally into 2 cm segments
2 ½ tsp Gewürzhaus Bohnenkraut (Summer Savoury/Rubbed)
¼ tsp freshly cracked Gewürzhaus Peppercorn (Australian Black/Whole)
2 tbsp sea salt flakes

To season

3 tbsp white vinegar
2 tbsp white sugar
¼ tsp freshly cracked Gewürzhaus Peppercorn (Australian Black/Whole)
Sea salt flakes

Directions

Cover the base of a 6 litre pot with oil and place over medium–low heat. Add the speck and fry for about 5 minutes. Add the onion, reduce the heat to low and sweat until translucent, stirring regularly, about 5 minutes. Add the potato, cook briefly, then increase the heat to high and deglaze the pot with the stock. Put a lid on the pot, bring to a simmer, reduce the heat to low and cook for about 20 minutes.
Add the beans, summer savoury and pepper. Season to taste with the salt flakes. Add the speck skin, then stir and bring to a simmer. Cook on low heat for 30 minutes, covered. When the potato is soft, turn the heat off and use a potato masher to carefully mash the potato just a little – maybe 15 times – so you have some mashed and some chunks. This also thickens the soup.
Let the soup cool for 15 minutes, then remove and discard the speck skin.
Taste the soup. Now start to season by adding a little of the vinegar, sugar, pepper and salt. You are looking for a punchy broth that is sweet, sour and salty. Add more vinegar, sugar, pepper or salt, as needed.