TWO BEAN SOUP

      Title: TWO BEAN SOUP
  Categories: German, Soups
       Yield: 4 Servings
  
   1 1/4 c  White beans; dry
       4 oz Ham; cubed
       1 c  Cut green beans; *
     1/4 c  Celery; diced
       1 ea Green onion; diced
       1 ea Onion; yellow, diced
       1 ea Potato; peeled & diced
       1 tb Butter
       2 tb Unbleached flour
     3/4 c  Beef broth
     1/2 ts Salt
     1/4 ts Pepper
       1 x  ----------garnish-----------
       1 ea Parsley; sprig
  
   *  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 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.
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