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Bouneschlupp

Bouneschlupp
Luxembourg
⏱ — min. Serves: —

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 3 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups vegetable or chicken broth
  • 2 cups green beans, trimmed and cut into 1-inch pieces
  • 2 large potatoes, peeled and diced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • Salt and black pepper to taste
  • 1 cup cooked ham or bacon, diced (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

Prepare the Vegetables

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Add Carrots and Celery

Add the sliced carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.

Add Broth and Potatoes

Pour in the vegetable or chicken broth and add the diced potatoes.

Bring to a boil, then reduce heat and simmer for 10 minutes.

Add Green Beans and Seasonings

Stir in the green beans, bay leaf, dried thyme, and dried marjoram.

Season with salt and black pepper to taste.

Simmer for another 10-15 minutes, or until the vegetables are tender.

Add Ham or Bacon (Optional)

If using, stir in the diced ham or bacon and cook for an additional 5 minutes.

Serve

Remove the bay leaf.

Ladle the soup into bowls and garnish with fresh chopped parsley.

Enjoy your meal!