Two Bean Soup
A hale and hearty soup with white beans, ham, green beans, celery, green onion and potato.
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.