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Zwei-bohnenensuppe (Two Bean Soup)

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 T Butter
2 T Unbleached Flour
3/4 c Beef Broth
1/2 t Salt
1/4 t Pepper

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 fry pan melt
butter and stir in flour. Cook, stirring until lightly browned. Remove
from heat and stir in heat beef broth. Cook mixture until smooth. Stir
mixture into the soup and simmer until soup is thickened and vegetables
are tender. Season with salt and pepper. Garnish with chopped parsley
and serve immediately.

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