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 T  Butter
      2 T  Unbleached flour
    3/4 c  Beef broth
    1/2 t  Salt
    1/4 t  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.