Two Bean Soup

Recipe Ingredients

1 1/4 cups	200g / 7.1oz	White beans - dry
4 oz	113g	Ham - cubed
1 cup	160g / 5.6oz	Cut green beans - *
1/4 cup	27g / 1oz	Celery - diced
1		Green onion - diced
1		Onion; yellow - diced
1		Potato - peeled & diced
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Unbleached flour
3/4 cup	177ml	Beef broth
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
		Garnish
1		Parsley - sprig

Recipe 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 frying pan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in 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.

Source:
Cooking Light, Mar/Apr 1993, page 155

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