Zwei-Bohnenensuppe (Two Bean Soup)

twobeansoup1.jpg

Ingredients


  • White Beans, 1 1/4, Cups Dry
  • Ham, 4, Oz Cubed
  • Green Beans, 1, Cup Cut
  • Celery, 1/4, Cup Diced
  • Green Onion, 1, Each Diced
  • Yellow Onion, 1, Each Diced
  • Potato, 1, Each Peeled & Diced
  • Butter, 1, Tbsp
  • Flour, 2, Tbsp Unbleached
  • Beef Broth, 3/4, Cup
  • Salt, 1/2, Tsp
  • Pepper, 1/4, Tsp
  • Parsley Sprig, 1, Each

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Non Vegetarian

Origin : Germany

Diet : A BloodType

Cooking Time

  • 20 Min

Preparation Time

  • 10 Min

(4.5/5)

Properties


High carb No chicken No oil No fruits High sugar High fat Complex carbs High sodium High protein

Methods


  1. 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.

Ingredients


  • White Beans, 1 1/4, Cups Dry
  • Ham, 4, Oz Cubed
  • Green Beans, 1, Cup Cut
  • Celery, 1/4, Cup Diced
  • Green Onion, 1, Each Diced
  • Yellow Onion, 1, Each Diced
  • Potato, 1, Each Peeled & Diced
  • Butter, 1, Tbsp
  • Flour, 2, Tbsp Unbleached
  • Beef Broth, 3/4, Cup
  • Salt, 1/2, Tsp
  • Pepper, 1/4, Tsp
  • Parsley Sprig, 1, Each

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