Recipe - Zwei-Bohnenensuppe (Two Bean Soup)

1 One fourth cup White Beans; Dry
4 ounce Ham; Cubed
1 cup Cut Green Beans; *
One fourth cup Celery; Diced
1 Green Onion; Diced
1 Onion; Yellow, minced
1 Potato; Peeled & Diced
1 tablespoon Butter
2 tablespoon Unbleached Flour
Three fourths cup Beef Broth
One half teaspoon Salt
One fourth teaspoon Pepper

GARNISH
1 Parsley; Sprig

* Beans can be either fresh or frozen. Do not use canned.
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Cover white beans with cold water and soak overnight. Drain and place beans
in a 2quart 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.