May 19, 2011

Yellow Beans Soup

I don't know about you but I like a good soup sometimes...specially on a chilly day,  like today....
  I grew up having soup almost every day as part of our menus.   My mom used to make all kinds of soups... Yellow Beans Soup was one of them, so it is one of my family's favorite. This is a specific Hungarian way of making it. Normally it uses only one herb; parsley.  I added the lovage herb, because I like the test it gives to the soup, ( specially now, that I have it growing in my garden) but it may be omitted.  It is loaded with yellow beans, plus veggies like carrots, tomatoes, peppers.... a soup that is  almost like a meal. All you need is a slice of home made bread.

2 tbsp vegetable oil
1 medium onion, chopped
2-3 carrots, sliced
1 small parsnip, chopped
2-3 tomatoes, chopped
1 green or red pepper, chopped
2 lb. yellow beans
1 clove of garlic
1 tbsp vegeta seasoning

For the Roux:
2 tbsp oil
1 tbsp white flour
1 tbsp whole wheat flour
1 tsp paprika
1 cup of milk
2 tbsp parsley greens, minced
1 tbsp lovage*, chopped

Pinch off the ends of the beans and brake them into 1” pieces. Wash them well, strain and set aside.

In a large pot, sauté onions in the oil with a couple of spoon of water, until becomes translucent. Add the sliced carrots and parsnip and continue to saute for another 5 minutes, then pour about 2 quarts of water  ( about half way the pot) and bring to a boil. When it boils, add the beans, then add  peppers, tomatoes, garlic and seasoning. Cook on medium heat until vegetables are all soft. (you can add more water if it seems too thick).

Make a Roux from the flour and the oil. Remove from heat. Mix in paprika and add slowly the milk, stirring to break any lumps.  Add one cup of water if necessary  then add it slowly to the soup.  Mix in parsley, lovage, salt or more vegeta seasoning  if you like,  and boil soup for a few more minutes.
Serve with sour cream. 

Makes: 8-10 servings

Tip:Serve with slices of jalapeno peppers, for a kick, or just sprinkle some cayenne pepper on top.

* Lovage is a  herb used in Romanian cuisine, specially in soups. Romanian name is "Leustean”. It can be omitted and used more parsley instead, if you prefer.

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