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Two-Bean Soup

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The two bean soup is a mixed vegetable soup made with two beans of choice. this two bean soup recipe is made with white and green beans with cubed ham. Prepared with a base of beef broth, the two bean soup is best garnished with parsley and can be served as a side.
  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
  Butter 1 Tablespoon
  Flour 2 Tablespoon
  Beef broth 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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

Recipe Summary

Side Dish

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