Feed Me That logoWhere dinner gets done
previousnext


Title: Zwei-Bohnenensuppe (Two Bean Soup)
Categories: German Soup Ethnic
Yield: 4 Servings

1 1/4cWhite Beans; Dry
4ozHam; Cubed
1cCut Green Beans; *
1/4cCelery; Diced
1 Green Onion; Diced
1 Onion; Yellow, diced
1 Potato; Peeled & Diced
1tbButter
2tbUnbleached Flour
3/4cBeef Broth
1/2tsSalt
1/4tsPepper
GARNISH
1 Parsley; Sprig

* Beans can be either fresh or frozen. Do not use canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately.

previousnext