By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
401 cal · 60 min
German Bean Soup
Recipe GLPR840ba595872bcd
A hearty and satisfying German-style bean soup loaded with tender beef, savory sausage, and a medley of vegetables. This filling one-pot meal combines potatoes, carrots, leeks, and green onions with two varieties of beans in a rich, flavorful broth. Perfect for a comforting dinner that feeds a crowd.
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Ingredients
2 bunches green onion, sliced
1 bunch leek, chopped
6 large potatoes, peeled and chopped
15 baby carrots, sliced
2 lb beef stew meat
2 Polish kielbasa sausage, sliced
2 vegetable bouillon cubes
2 cans northern beans, drained
2 cans navy beans, drained
1/4 cup parsley flakes
1 1/2 tablespoons black pepper, or to taste
Directions
Place the beef stew meat and sliced kielbasa sausage in a large pot. Add enough water to just cover the meat completely. Bring to a simmer over medium heat and cook for 20-25 minutes until the beef is fully cooked through, reaching an internal temperature of 160°F. Use a slotted spoon to remove the cooked beef and sausage to a clean bowl, leaving the flavorful liquid in the pot.
Add the chopped leek, sliced green onion, peeled and chopped potatoes, and sliced baby carrots to the pot of broth. Bring to a simmer over medium heat and cook for 15-20 minutes until all the vegetables are tender and cooked through.
Return the cooked beef and kielbasa to the pot with the vegetables and broth. Add the vegetable bouillon cubes and stir well, allowing them to dissolve completely into the soup for 1-2 minutes.
Drain the liquid from the cans of northern beans and navy beans, then add the beans to the pot. Season with black pepper and parsley flakes to taste. Simmer over medium heat for 5-8 minutes until the soup is heated through completely. Ladle into bowls and serve hot.
Comments
This is a solid weeknight soup that checks most boxes for a Charlotte household. All ingredients are reliably stocked at Harris Teeter, Food Lion, Kroger, or Walmart—potatoes, carrots, leeks, beans (canned or dried), kielbasa, and ground or stew beef are standard. The real cost driver is the kielbasa and beef; at roughly $3–4 for kielbasa and $4–5 per pound of beef, expect about $2–2.50 per serving depending on how heavily you load the meat. The stated 60 minutes is honest for a soup using dried beans (if you soak overnight) or canned beans (add time for browning beef and sautéing vegetables). This reheats beautifully and actually improves the next day, making it ideal for meal prep. It's forgiving, requires only occasional stirring, and feeds a family of four with leftovers or ten as a side course, though the portions will feel thin at the higher count.
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