Real Recipes From Real Home Cooks ®

green bean and potato soup lite - bouneschlupp

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

I recently posted a recipe for this traditional and authentic Luxembough dish - and since I'm trying to make it WW friendly, lightened it up for this! As written here, a serving has 3 WW points - with or without using fat free yogurt. We liked it - hope you do, too!

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For green bean and potato soup lite - bouneschlupp

  • 1/2 lb
    green beans (or yellow beans)
  • 1 md
    red potato
  • 1 md
    russet potato (baking potato)
  • 1
    leek or 1/2 medium onion
  • cooking spray
  • 4-6 oz
    smoked turkey or chicken sausage
  • 1 qt
  • 4 tsp
    beef or vegetable bouillon
  • 1
    bay leaf
  • 1/2 tsp
    whole cloves
  • 1 tsp
    dried summer savory
  • salt, pepper, nutmeg to taste
  • 1/4 c
    light sour cream or fat free plain yogurt (optional)

How To Make green bean and potato soup lite - bouneschlupp

  • 1
    Clean beans and leeks, if using, and wash well, peel and wash potatoes, slice sausage. If using onion, peel.
  • 2
    Halve the leek lengthwise and cut the white part into fine strips or quarter onion and cut into fine slices. Cut the beans into approximately 1 inch pieces. Finely grate or mince the russet potato.
  • 3
    Spray and heat a large stock pot at medium temperature and lightly sauté the leek/ onion for a few minutes.
  • 4
    Add the water, bouillon, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated or minced russet potato. Simmer for 15-20 minutes until beans are tender.
  • 5
    Then add the diced potatoes, cut into 1/2 inch cubes, the sausages and summer savory to the soup and simmer for another 10 minutes. Gently, stir in the light sour cream or yogurt, if using. Finally, season with salt, pepper and fresh grated nutmeg.
  • 6
    Remove bay leaf and cloves before serving.

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