Two Bean Soup
Yield
4 servingsPrep
9 hrsCook
45 minReady
10 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
white beans
dry |
|
| 4 | ounces |
ham
cubed |
|
| 1 | cup |
green beans
cut * |
|
| ¼ | cup |
celery
diced |
|
| 1 | each |
scallions, spring or green onions
diced |
|
| 1 | each |
onions
yellow, diced |
|
| 1 | each |
potatoes
peeled, diced |
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| ¾ | cup |
beef stock
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
parsley leaves
sprig |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
white beans
dry |
|
| 115.6 | ml/g |
ham
cubed |
|
| 237 | ml |
green beans
cut * |
|
| 59 | ml |
celery
diced |
|
| 1 | each |
scallions, spring or green onions
diced |
|
| 1 | each |
onions
yellow, diced |
|
| 1 | each |
potatoes
peeled, diced |
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 177 | ml |
beef stock
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
parsley leaves
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 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.
