Luxembourg’s classic Bouneschlupp is the classic Luxembourgish bean soup: hearty, rustic, and full of flavor. It combines tender green beans with potatoes, leek, onions, celeriac, and a creamy vegetable broth base, finished with a touch of sour cream and lots of fresh parsley. Traditionally served with Mettwürste, this version keeps the traditional feel while making it lighter and more balanced—perfect as a satisfying, protein‑rich meal for everyday eating or for those with an active, fitness‑oriented lifestyle.
Trim the green beans and cut into 1‑cm pieces.
Peel and finely dice celeriac and potatoes.
Finely chop onions and the white/light green part of the leek.
In a large pot, combine beans, celeriac, onions, leek, vegetable broth, and 1 tsp salt.
Bring to a boil and cook for about 15 minutes.
Add the diced potatoes and cook for another 10–15 minutes until vegetables are tender but not mushy.
Drain the vegetables, reserving about 2–2.5 cups of broth.
In a small pan, heat the butter (or olive oil) over medium heat.
Stir in the flour (1–2 tbsp) and cook for 1–2 minutes without browning.
Gradually whisk in the reserved broth until smooth and slightly thickened.
Pass this sauce through a fine sieve (or blender) and mix it back into the vegetables.
Return everything to the pot and simmer for 5–10 minutes.
Season with salt and freshly ground black pepper.
Stir in most of the parsley and serve with a spoonful of low‑fat saure Sahne or quark per bowl.
Boil or steam the lean sausages in hot water for 15–20 minutes; slice and serve on the side.
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.