Austrian Bean and Sausage Stew (Bohnensuppe)

About This Recipe

Bohnensuppe is a substantial Austrian bean soup built from white or kidney beans simmered slowly with smoked sausage, root vegetables and a good amount of paprika and marjoram, giving it a warm, savory depth that makes it filling enough to serve as a full meal rather than a starter. Historically farmhouse fare, meant to stretch a modest amount of sausage across a large pot to feed a household, it remains a comforting winter staple across Austrian homes today. The technique that matters most is the long, slow simmer needed for dried beans to soften fully and partially break down, thickening the broth naturally rather than relying on a separate thickener. Smoked sausage, added partway through cooking so it doesn't overcook and become rubbery, contributes a smoky richness that permeates the whole pot as it simmers alongside the beans and vegetables. Served with a good crusty bread, bohnensuppe reflects Austria's broader farmhouse cooking tradition of transforming humble, affordable ingredients into a substantial, satisfying meal through patient technique rather than an elaborate ingredient list.

Ingredients

Serves 6

• 500 gdried white or kidney beans(soaked overnight)
• 300 gsmoked sausage(sliced)
• 1onion(diced)
• 2carrots(diced)
• 1celery stalk(diced)
• 2 tbspoil
• 1.5 tbspsweet paprika
• 0.25 tspcayenne pepper(or to taste)
• 1 tspdried marjoram
• 2 literswater or stock
• 1.5 tspfine sea salt

Instructions

1. 1

   Cook the aromatics

   Heat oil in a large pot over medium heat. Add onion, carrot and celery, cook 8 minutes until softened.

2. 2

   Add paprika

   Remove from heat briefly and stir in paprika and cayenne, coating the vegetables.

   Adding paprika off direct heat prevents it from scorching and turning the soup bitter.

3. 3

   Add beans and simmer

   Return to heat, add drained soaked beans, marjoram, water and salt. Bring to a boil, then reduce to a low simmer.

4. 4

   Simmer until tender

   Partially cover and simmer for 75-90 minutes, stirring occasionally, until the beans are tender.

5. 5

   Add the sausage

   Add sliced sausage in the last 20 minutes of cooking, simmering just until heated through.

6. 6

   Serve

   Season to taste and serve hot with crusty bread.

Variations

• •

  Add diced potato for a heartier, more substantial version.

• •

  Use a spicier sausage for extra heat instead of adding cayenne separately.

• •

  Add a splash of vinegar at the end for extra brightness against the richness.

Storage

Refrigerate up to 5 days; the flavor deepens overnight. Freezes well for up to 3 months — thaw and reheat gently, adding a splash of water if it has thickened too much.

Frequently Asked Questions