Zwei-bohnenensuppe (two bean soup)

Yield: 4 servings

1 1/4 c White Beans; Dry
4 oz Ham; Cubed
1 c Cut Green Beans; *
1/4 c Celery; Diced
1 ea Green Onion; Diced
1 ea Onion; Yellow, diced
1 ea Potato; Peeled amp; Diced
1 T Butter
2 T Unbleached Flour
3/4 c Beef Broth
1/2 t Salt
1/4 t Pepper

1 ea Parsley; Sprig

* 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 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.

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