Europe → Luxembourg → Luxembourg City
🥙 LUNCH
Bouneschlupp
A green bean soup with potato and smoked sausage, the national soup of Luxembourg.
Luxembourgish · easy · serves 4
prep 15 min · cook 35 min
~453 cal · 13g protein · 42g carbs · 26g fat · 8g fiber · 11g sugars · 13g sat fat (estimated, per serving)
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Bouneschlupp, green bean soup, is Luxembourg's national soup, a rustic bowl for a cold day, a filling meal made from garden vegetables and a little smoked meat.
Green beans, cut into short lengths, are simmered with potato, onion, and leek into a thick, homely soup, traditionally enriched with slices of smoked sausage (Mettwurscht) and a swirl of cream. Simple and satisfying, it is the sort of dish every Luxembourger grew up on, served with bread and eaten by the bowlful.
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Make it yours
✓ Naturally egg- and nut-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
- 1 lb green beans, cut in lengths
- 3 potatoes, diced
- 2 cups leek and onion, sliced
- 8 oz smoked sausage, sliced
- 1/2 cup cream
- 1 bay leaf
- 1 handful fresh savory or parsley
Instructions
- 1Simmer the potato, leek, and onion with the bay leaf in seasoned water until soft.
- 2Add the green beans and cook until tender.
- 3Add the sliced sausage and warm through, then stir in the cream.✎ Chef’s noteAdd the cream at the end off a hard boil so it enriches the soup without splitting.
- 4Finish with fresh savory and serve with bread.
Luxembourgish national soup.
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🌏 While it simmers, know your destination
📍
Luxembourg City. Even the name is argued over. One theory derives judd from the Spanish judia, meaning bean, which would make the dish beans with beans, and nobody has settled it. The rest of the table borrows openly from both neighbours: river fish fried whole, black pudding with apple, and quetsch plum tart.
🗺️
Luxembourg. The Moselle valley on the eastern border is the country's vineyard, planted to Riesling, Auxerrois, Rivaner, Elbling and the Pinots, and its wines end up in the cooking as often as in the glass. The kitchen sits on a language border too, taking pastry and technique from France and smoked pork, dumplings and river fish from across the German side.
🌍
Europe. European cooking is built on the land and the seasons, wheat, butter, and cured pork in the north; olive oil, tomatoes, and seafood around the Mediterranean; preserved vegetables and hearty stews through long winters. Centuries of peasant tradition, guild craft, and royal courts refined techniques from French mother sauces to Italian fresh pasta and Central European baking. Regional identity runs remarkably deep, with a single dish often changing from one valley to the next.
The story behind this dish is up top, worth a read while the pot works.
More from Luxembourg
Judd mat GaardebounenLuxembourg's national dish: smoked pork collar simmered tender and served with a creamy broad-bean stew.
Kachkéis (Luxembourg Cooked Cheese)Aged curd melted down on the stove with butter and caraway into a glossy, tangy spreadable cheese, poured out to set and eaten on bread with mustard.
QuetschentaartA shortcrust tart of sharp quetsch plums under a cinnamon dusting, Luxembourg's classic late-summer bake.
Browse all Luxembourg recipes →
Good to know
Storing it: Soup keeps 3 to 4 days refrigerated and freezes well. Reheat gently and loosen with a little water or stock if needed.
Make it a Luxembourg meal
QuetschentaartDessert
Judd mat GaardebounenDinner
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Cuisine
Diet
Frequently asked questions
What is Bouneschlupp?
A green bean soup with potato and smoked sausage, the national soup of Luxembourg.
Where does Bouneschlupp come from?
Bouneschlupp is a Luxembourgish dish from Luxembourg City, Luxembourg.
Can Bouneschlupp be made vegan, gluten-free, or dairy-free?
This Bouneschlupp recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions. Treat the substitutions as a starting guide rather than a guarantee, and see the allergen note below.
Is Bouneschlupp safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we still count coconut as a tree nut to be cautious, although the FDA stopped listing it as one in 2025), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Bouneschlupp take to make?
About 50 minutes total (15 minutes prep, 35 minutes cooking), serving 4.
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