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Wax Bean Soup

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 21363

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1 onion, chopped fine
3 tablespoons parsley, chopped
3 tablespoons butter
1 pound fresh wax beans, washed and sliced
2 cups vegetable juice (V-8 works)
4 cups water
2 cups milk
2 tablespoons wheat flour
1 cup sour cream
salt and pepper, to taste


In a heavy 3 quart saucepan, saute onions and 2 Tbsp of thee parsley in butter until onions become transparent. Add beans, salt and pepper, vegetables juices, and water. Cover and cook until beans are tender, about 40 - 45 minutes.

In a small saucepan, heat milk, and whisk in flour and cook for 30 seconds. Pour this into soup after beans are tender, and cook for 5 minutes, until soup is slightly thickened.

Garnish with a dollop sour cream and parsley.

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Nutritional data has not been calculated yet.

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