Bouneschlupp (Green Bean Soup from Luxembourg)

Bouneschlupp (green Bean Soup From Luxembourg) Recipe

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Marion Wilting


This hearty bean soup is typical for the regions of Luxembourg and Lorraine. There is no category "Benelux", so I placed the recipe under "German" recipes because the cuisines of Luxembourg and Lorraine are close to the bordering German cuisines.
The smoked bacon which is used should be dry.


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30 Min
1 Hr
Stove Top


  • 500 g
    green pole beans
  • 1
  • 4 slice
    smoked bacon
  • 400 g
  • 200 g
  • 500 g
  • 1 l
  • ·
    salt, to taste
  • ·
    pepper, to taste
  • 4
    smoked sausages

How to Make Bouneschlupp (Green Bean Soup from Luxembourg)


  1. Wash beans and cut in 1/2 inch pieces
  2. Wash leek, peel carrots and celeriac
  3. Dice leek, carrots and celeriac
  4. Put beans, diced leek, carrots and celeriac into the broth and bring to a boil
  5. Peel and dice potatoes
  6. After 30 minutes, add potatoes, bacon and sausages to the soup and cook until potatoes are soft
  7. Season with salt and pepper to taste (if at all necessary since the bacon and sausages already are salty)
  8. Serve hot, you can also serve it with a dollop of sour cream

Printable Recipe Card

About Bouneschlupp (Green Bean Soup from Luxembourg)

Course/Dish: Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: German

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