Two-bean soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | White beans; dry |
| 4 | ounces | Ham; cubed |
| 1 | cup | Cut green beans; * |
| ¼ | cup | Celery; diced |
| 1 | Green onion; diced | |
| 1 | Onion; yellow, diced | |
| 1 | Potato; peeled & diced | |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Unbleached flour |
| ¾ | cup | Beef broth |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper --------garnish----------- |
| 1 | Parsley; sprig | |
Directions
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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