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.