Title: Two Bean Soup - Zwei-Bohnensuppe
Categories: German Bean Soup
Yield: 1 Servings
| 1 1/2 | c | Dry white beans |
| 1/2 | lb | Ham,cubed |
| 1 | c | Cut green beans, fresh or |
| | | Frozen |
| 1/4 | c | Diced celery |
| 1 | | Green onion, diced |
| 1 | | Yellow onion,diced |
| 1 | | Potato, peeled and diced |
| 1 | tb | Butter |
| 2 | tb | Flour |
| 3/4 | c | Beef broth |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | | Sprig parsley for garnish |
Cover white beans with cold water and soak overnight. Drain and place beans
in 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, clelery, onion, and potato. Add enough water to
cover the vegetables, simmer for 10 minutes. In a fry pan melt butter and
stir in flour. Cook stirring until lightly browned. Remove from heat and
stir in heated beef broth. Cook mixture until smooth. Stir mixture into the
soup and simmer until soup is thickened and vegetables are tender. Season
with salt and pepper. Garnish with chopped parsley and serve immediately.
Makes 4-6 servings.