---------- Recipe via Meal-Master (tm) v8.01
       Title: Zwei-Bohnenensuppe (Two Bean Soup)
  Categories: German, Soups/stews, Beef, Beans
       Yield: 4 servings
   1 1/4 c  White Beans; Dry                    1 ea Potato; Peeled & Diced
       4 oz Ham; Cubed                          1 tb Butter
       1 c  Cut Green Beans; *                  2 tb Unbleached Flour
     1/4 c  Celery; Diced                     3/4 c  Beef Broth
       1 ea Green Onion; Diced                1/2 ts Salt
       1 ea Onion; Yellow, diced              1/4 ts Pepper
       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.