Schmeckfest Green String Bean Soup: A Taste of Heritage

My grandmother, a woman whose hands spoke volumes even when her English faltered, used to make this soup every summer when the green beans from her garden were at their peak. I can still picture her, standing at the stove, the aroma of ham and summer savory filling the kitchen, a comforting scent that meant family, love, and a connection to our heritage. This Schmeckfest Green String Bean Soup isn’t just a recipe; it’s a bowlful of memories, passed down through generations, and a testament to the simple, hearty cuisine of our ancestors. It’s a taste of home, no matter where you are.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6
• Yield: About 8 cups
• Dietary Type: Varies (Can be adapted to be dairy-free)

Ingredients

• ½ lb ham, cut into small pieces, or a small ham bone
• 3 cups potatoes, peeled and diced
• 3 sprigs summer savory (or 1 teaspoon dried)
• ½ cup carrot, finely diced or ground
• 1 lb green beans, fresh and cut into 1-inch pieces, or two 14.5 oz cans, drained
• 2 tablespoons sour cream, plus more for serving (optional)
• Salt, to taste

Equipment Needed

• Large soup pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. In a large soup pot or Dutch oven, combine the ham (or ham bone) with approximately 6 cups of water. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and let it simmer gently until the ham is tender. This should take about 30 minutes to 1 hour, depending on the ham you use. If using a ham bone, you can simmer it even longer to extract more flavor.

2. After the ham has simmered for at least 30 minutes, add the diced potatoes to the pot. Continue to simmer, covered, for another 20 minutes, or until the potatoes are tender.

3. Add the summer savory to the soup. If using fresh summer savory, tie the sprigs together with kitchen twine to make it easier to remove them later. If using dried summer savory, simply stir it directly into the soup. Remember, in some Low German communities, summer savory is also known as “pepper weed,” reflecting its slightly peppery flavor.

4. Stir in the diced or ground carrots. Adding the carrots at this stage allows them to soften and release their sweetness into the broth.

5. Add the green beans to the soup. If using fresh green beans, make sure they are washed and trimmed before cutting them into 1-inch pieces. If using canned green beans, drain them well before adding them to the pot.

6. Continue to simmer the soup for about 10 minutes more, or until the green beans are tender but still slightly firm. Be careful not to overcook the green beans, as they can become mushy.

7. Once the vegetables and ham are tender, remove the summer savory sprigs (if using fresh) from the pot and discard them.

8. Stir in the sour cream. Gently incorporate the sour cream into the soup, stirring until it is fully dissolved. The sour cream adds a creamy richness and a slight tanginess to the soup. If you’re dairy-free, you can skip this step or use a plant-based sour cream alternative.

9. Season the soup with salt to taste. Start with a small amount and add more as needed, being mindful of the saltiness of the ham.

10. Ladle into bowls and serve hot. Add an extra dollop of sour cream to each bowl, if desired.

Expert Tips & Tricks

• Ham Bone Power: Using a ham bone instead of diced ham provides a richer, more flavorful broth. If you have a leftover ham bone from a holiday meal, this is a perfect way to use it.
• Vegetable Prep: Finely dicing or even grating the carrots helps them to cook quickly and blend seamlessly into the soup.
• Herb Infusion: If you can’t find fresh summer savory, try using dried savory or even a pinch of dried thyme. The flavor won’t be exactly the same, but it will still add a lovely herbal note to the soup.
• Balancing Flavors: Taste the soup throughout the cooking process and adjust the seasoning as needed. The balance of salt, savory herbs, and the slight sweetness of the carrots is key to a delicious soup.
• Texture Control: For a thicker soup, remove about a cup of the cooked potatoes and blend them with a little broth before adding them back to the pot. This will create a creamier texture without adding any extra dairy.

Serving & Storage Suggestions

Serve the Schmeckfest Green String Bean Soup hot, ideally with a side of crusty bread for dipping. It’s a comforting and satisfying meal on its own, but it also pairs well with a simple salad or a grilled cheese sandwich.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium heat or in the microwave. You may need to add a little water or broth if the soup has thickened during storage.

The soup can also be frozen for longer storage. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Estimated, per serving, without added sour cream)

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	8g	10%
Saturated Fat	3g	15%
Cholesterol	25mg	8%
Sodium	750mg	33%
Total Carbohydrate	25g	9%
Dietary Fiber	6g	24%
Sugars	5g	N/A
Protein	12g	24%

Variations & Substitutions

• Vegetarian Version: Omit the ham and use vegetable broth instead of water for a vegetarian version. You can add smoked paprika for a smoky flavor.
• Dairy-Free: Skip the sour cream or use a plant-based sour cream alternative, such as cashew cream or coconut cream.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Different Beans: While the classic recipe calls for green beans, you can experiment with other types of beans, such as yellow wax beans or even canned butter beans.
• Seasonal Variations: In the fall, try adding diced sweet potatoes or butternut squash to the soup for a heartier, more seasonal flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen green beans in this recipe?
A: Yes, you can use frozen green beans. There is no need to thaw them before adding them to the pot. Simply add them during the appropriate step in the instructions.

Q: What if I don’t have summer savory?
A: If you can’t find summer savory, you can substitute it with dried thyme or marjoram. Use about 1/2 teaspoon of dried herbs in place of the fresh summer savory sprigs.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Add all the ingredients except the sour cream to the slow cooker, cook on low for 6-8 hours, then stir in the sour cream just before serving.

Q: How can I make this soup thicker?
A: To thicken the soup, you can remove about a cup of the cooked potatoes and blend them with a little broth before adding them back to the pot. Alternatively, you can stir in a tablespoon of cornstarch mixed with a little cold water.

Q: Is this soup gluten-free?
A: Yes, this soup is naturally gluten-free as long as you are using gluten-free ham or ham bone.

Final Thoughts

This Schmeckfest Green String Bean Soup is more than just a recipe; it’s a connection to the past, a celebration of simple ingredients, and a reminder of the comfort of home. I encourage you to try this recipe, embrace the flavors of your heritage, and create your own memories around the table. Don’t be afraid to experiment with variations and make it your own. And please, share your feedback – I’d love to hear how it turns out! Perhaps serve it alongside some pumpernickel bread and butter for the perfect comforting meal.