Categories: German, Soups

Ingredients

• 1/2 lb. white beans, soaked overnight in water to cover
• 8 cups water
• 1/2 c. bacon, cubed
• 1/4 lb. green beans, cubed
• 2 stalks celery, cubed
• 1 carrot, peeled and cubed
• 1/2 leek, sliced into thin rings
• 1 onion, roughly chopped
• 1/2 c. parsley, chopped
• 1/2 lb. red potatos, unpeeled and cubed
• 1 Tbsp. marjoram
• 1 tsp. thyme
• 2 bay leaves
• 1/2 c. parsley, chopped
• 1 Tbsp. butter
• 1 Tbsp. flour
• salt and pepper

Directions

1. Drain the soaked beans, then put in a kettle with 8 cups of water and the bacon.

2. 2 Bring to a boil over medium heat, then reduce heat, cover, and simmer for an hour.

3. 3 Add the green beans, celery root cubes, carrots, leeks, onion, parsley root (or parsley), potatoes, marjoram, thyme, and bay leaves.

4. 4 Bring back to a boil, reduce heat, and simmer for another hour.

5. 5 While the soup is cooking, melt the butter over low heat in a saucepan.

6. 6 Stir in the flour and let it brown very very slowly, stirring occasionally,this could take an hour, if you keep the heat low enough.

7. 7 When ready, stir in a little of the soup stock, whisk for a minute, then stir into the soup kettle.

8. 8 Season with salt and pepper and cook uncovered, stirring from time to time, for 10 minutes.

9. 9 When ready to serve, stir in the parsley, remove the bay leaves, adjust the seasoning, then ladle into soup bowls and serve immediately.

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