Two Bean Soup
Submitted by ELAINELOW
German-style two-bean soup with white beans, green beans, ham, potatoes, and a roux-thickened beef broth. A thick, hearty old-world soup that simmers low and slow for deep, satisfying flavor.
YIELD
4 servingsPREP
9 hrsCOOK
45 minREADY
10 hrsThis is the kind of thick, stick-to-your-ribs soup that German grandmothers have been ladling out on cold evenings for generations.
Dried white beans simmer with cubed ham until tender, then green beans, potato, celery, and onion join the pot for a second round of cooking.
What makes this soup stand out is the roux: butter and flour browned in a skillet and stirred with warm beef broth, then folded into the soup to give it a velvety body that coats the spoon.
A sprinkle of fresh parsley on top and you’ve got a bowl that’s as comforting as a warm blanket.
Kitchen Tips
- Soak the white beans overnight. There’s no shortcut here if you want them creamy and not mealy
- Use fresh or frozen green beans only. Canned green beans will turn mushy in the soup
- Brown the roux slowly until it’s light golden for the best nutty flavor
- Heat the beef broth before adding it to the roux to prevent lumps
- The soup thickens as it sits, so add a splash of water when reheating leftovers
Ingredients
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 heated beef 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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