A hearty Luxembourgish green bean soup with smoked bacon, potatoes, and savory — a classic of the Grand Duchy's home cooking tradition.
Bouneschlupp (green bean soup) is one of the most-loved everyday soups of Luxembourg, appearing on family tables throughout the summer when garden beans are at their peak. The soup combines young green beans with cubed waxy potatoes, smoked streaky bacon, leek, and onion in a rich stock, seasoned with fresh savory (Bohnenkraut) — an herb that is practically inseparable from bean dishes throughout the German-speaking world. Many Luxembourgish families stir in a generous spoonful of crème fraîche at the end for a silky finish. The result is a soup that is simultaneously light and deeply satisfying.
Serves 4
In a large pot, melt butter over medium heat. Add bacon and cook for 4–5 minutes until the fat is rendered and the bacon begins to crisp. Remove half the bacon and set aside for garnish.
Add onion and leek to the pot and cook in the bacon fat for 5 minutes until softened.
Add potatoes, green beans, savory, and stock. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes until potatoes and beans are completely tender.
Remove the savory sprigs. Stir in crème fraîche. Taste and adjust seasoning with salt and pepper.
Ladle into bowls. Top with reserved crispy bacon and a scattering of fresh parsley.
Fresh savory is worth seeking out — it has a peppery, thyme-like quality that is the signature flavor of this soup.
Don't overcook the beans — they should still have a slight bite when the soup is done.
A touch of white wine vinegar added at the end brightens the flavors beautifully.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add a small can of white beans for a more substantial, filling soup.
Vegetarian version: omit bacon and use vegetable stock with a tablespoon of smoked paprika for depth.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.
Refrigerate for up to 3 days. The soup thickens on standing — add a splash of stock when reheating.
Bouneschlupp has been a staple of Luxembourgish peasant cooking since the 18th century. Green beans were one of the most reliable summer crops in the Grand Duchy, and their combination with smoked pork products became a defining pairing in local cuisine.
Yes, but add them in the last 10 minutes of cooking to prevent them from becoming mushy.
Savory (Satureja hortensis) is a herb similar to thyme with a peppery edge. If unavailable, use half thyme and half fresh oregano.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (380g / 13.4 oz) · 4 servings total
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