|White beans||1 1⁄4 Cup (20 tbs), dry|
|Ham||1⁄4 Pound, cubed|
|Cut green beans||1 Cup (16 tbs) (Fresh Or Frozen)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Green onion||1 , diced|
|Yellow onion||1 , diced|
|Potato||1 , peeled|
|Beef broth||3⁄4 Cup (12 tbs)|
|Parsley sprigs||1 (For Garnishing)|
Cover white beans with cold water; soak overnight.
Drain; place in 2-quart saucepan.
Add ham and enough cold water to cover beans by 1-inch; bring to boil.
Simmer about 1 hour, until beans are tender.
Add green beans, celery, onion, and potato.
Add enough water to cover vegetables; simmer 20 minutes.
Melt butter in frypan; stir in flour.
Cook, stirring, until lightly browned; remove from heat.
Stir in heated beef broth; cook until smooth.
Stir into soup; simmer until soup is thickened and vegetables tender.
Season with salt and pepper.
Garnish with chopped parsley