A hale and hearty soup
with white beans, ham, green beans, celery, green onion and potato.
Two
Bean Soup
1 1/4 cups dry white beans
4 ounces diced ham
4 cups cold water
1 cup sliced green beans
1/4 cup diced celery
1 green onion, chopped
1 potato, peeled and diced
1 tablespoon butter
2 tablespoons all-purpose flour
3/4 cup beef broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped flat-leaf parsley
- Cover dry white beans with cold water
and soak overnight.
- Once beans have soaked drain and place
the beans in a heavy saucepan. Add ham and cold water. Bring
to a boil and simmer for about 1 hour, or until the beans are
tender.
- Add green beans, celery, green onion and
potato. Add additional water to cover the vegetables and simmer
for 20 minutes.
- In a skillet, melt butter and stir in
flour. Cook, stirring until lightly browned. Remove from the
heat and stir in beef broth. Cook and stir until smooth. Stir
into the soup and simmer until the soup is thickened and the
vegetables are tender. Season with salt and pepper.
- Garnish with parsley before serving.
Makes 4 servings.
