Buttermilk Bean Soup

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash and clean the beans and cut into finger-width strips. Put in a saucepan with salted water and cook for about 15 minutes.
Meanwhile, peel the onions and potatoes and cut them into cubes. Sweat in a little butter in a saucepan. Then just cover with water, season with salt, pepper and cook for about 15 minutes. After cooking, puree with a magic wand or - like grandma - with a pounder.
Beat the buttermilk vigorously with a little flour (approx. 1 fork). Then add to the potatoes and bring to the boil briefly while stirring (be careful, buttermilk curdles easily!). Add the cooked beans and finally season again with salt and pepper.
Tips:
My grandma first leaves the bacon in the pot, takes the crispy cubes out of the pot and then puts the potatoes and onions in the rendered fat to fry. The bacon cubes are then added to the finished soup!
Grandma always makes pancakes as a side dish, which we then eat rolled up!
The soup burns easily!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.