Capusiner Soup

Capusiner Soup Recipe

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Donna Toth


Posted by Henk De Young


★★★★★ 1 vote



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for the soup:
1 lb
capusiners (dry) - "marrow-fat beans"
water to cover (or beef broth - chicken broth ok too)
onions - diced and sauted
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)
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


  • 1Soak the beans overnight
  • 2Cook 2 hours + (till done)
  • 3Mash with potato masher, then run through strainer
  • 4Cook with bullion cubes and add Onions
  • 5Add Curry and Salt/Pepper to taste
  • 6Soup 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.

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About Capusiner Soup

Course/Dish: Bean Soups

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