Pears, Beans & Bacon Soup

Birnen, Bohnen und Speck (pears, beans, and bacon) is a classic North German harvest dish that sounds unusual but makes total sense once you taste it. Sweet whole pears, snappy green beans, and smoky slab bacon cooked together in a simple broth. The sweetness of the fruit plays against the salty, smoky pork in a way that’s deeply satisfying and unmistakably Northern European.

The bacon goes in first, simmering for 20 minutes to build a rich, porky broth. Then the green beans and parsley cook in that smoky liquid. The pears go in last, left whole, and need only 15 minutes to turn tender without falling apart.

Fresh savory (Bohnenkraut in German, literally “bean herb") is the traditional seasoning here, and for good reason. It has a peppery, slightly minty flavor that was born to pair with green beans. If you can find it fresh, use it. Dried savory works too, but cut the amount in half.

Kitchen Tips

• Use firm pears that aren’t fully ripe. Overripe pears disintegrate into mush during cooking. Bosc or Bartlett work well.
• Keep the pears whole. This is traditional and also practical, as they hold their shape much better than halves or slices.
• The boiled potatoes are served alongside, not in the soup. Peel and halve them, cook separately in salted water.
• This is better the next day. The bacon broth intensifies overnight.

Variations

• Add a splash of white wine vinegar at the end for a sharper, more tangy broth.
• Use smoked pork belly or ham hock instead of bacon for an even deeper smoky flavor.