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Name: Two-Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: German
Ingredients: 1 Onion; yellow, diced; 4 oz Ham; cubed; 1 tb Butter; 1/4 c Celery; diced; 1 c Cut green beans; *; 1 Green onion; diced; 2 tb Unbleached flour; 1 1/4 c White beans; dry; 1/4 ts Pepper; 1 Parsley; sprig; 1 Potato; peeled & diced; 3/4 c Beef broth; 1/2 ts Salt

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INGREDIENTS

1 Onion; yellow, diced
4 oz Ham; cubed
1 tb Butter
1/4 c Celery; diced
garnish
1 c Cut green beans; *
1 Green onion; diced
2 tb Unbleached flour
1 1/4 c White beans; dry
1/4 ts Pepper
1 Parsley; sprig
1 Potato; peeled & diced
3/4 c Beef broth
1/2 ts Salt

INSTRUCTIONS

* 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.

NOTES

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Two-Bean Soup

1 Onion; yellow, diced
4 oz Ham; cubed
1 tb Butter
1/4 c Celery; diced
 garnish
1 c Cut green beans; *
1 Green onion; diced
2 tb Unbleached flour
1 1/4 c White beans; dry
1/4 ts Pepper
1 Parsley; sprig
1 Potato; peeled & diced
3/4 c Beef broth
1/2 ts Salt

*  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.

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Nutrition

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Serving Size: 1 Serving (418g)
Recipe Makes: 4 Servings

Calories: 68
Calories from Fat: 34 (50%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 7.6mg		2 %
Sodium 1199.5mg		41 %
Potassium 226.1mg		6 %
Total Carbohydrate 3.8g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 3.4g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 68

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