Capusiner Soup

Capusiner Soup

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Donna Toth


Posted by Henk De Young


★★★★★ 1 vote



  • ·
    for the soup:
  • 1 lb
    capusiners (dry) - "marrow-fat beans"
  • ·
    water to cover (or beef broth - chicken broth ok too)
  • 2
    onions - diced and sauted
  • 5
    beef bullion cubes (or more, to taste)
  • 1 tsp
    curry + (to taste)
  • ·
    salt and pepper - to taste (wait till the end)

  • 1 lb
    meat (ground beef, or beef and pork combination) (nice alternative: 1/2 beef and 1/2 pork sausage, spicy)
  • 4
    rusks, crushed
  • ·
    mix by hand
  • ·
    add salt and pepper to taste (1tsp & 1/4tsp or more)
  • ·
    roll into small balls and add to the soup

How to Make Capusiner Soup


  1. Soak the beans overnight
  2. Cook 2 hours + (till done)
  3. Mash with potato masher, then run through strainer
  4. Cook with bullion cubes and add Onions
  5. Add Curry and Salt/Pepper to taste
  6. Soup may be thickened with cornstarch if desired (probably not)
    Note: second day soup is usually better - so make a day ahead of time, refrigerate, and reheat. If doing this, do not thicken.

Printable Recipe Card

About Capusiner Soup

Course/Dish: Bean Soups

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