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Two-Bean Soup Recipe
|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)|
Serving size: Complete recipe
Calories 1453 Calories from Fat 172
% Daily Value*
Total Fat 20 g30.2%
Saturated Fat 9.8 g49.1%
Trans Fat 0 g
Cholesterol 110.5 mg
Sodium 1722 mg71.8%
Total Carbohydrates 231 g77%
Dietary Fiber 50.3 g201.1%
Sugars 9.4 g
Protein 96 g192.8%
Vitamin A 21.9% Vitamin C 79%
Calcium 69.1% Iron 170.7%
*Based on a 2000 Calorie diet
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