Yellow-Green String Bean Soup

Ingredients:

1 medium size onion finely chopped
1 lb fresh yellow string bean, trimmed
1 lb fresh green string bean, trimmed
1 cup mini carrots
3 tablespoon olive oil
1tablespoon ground Hungarian red paprika
1 tablespoon of sea salt
1 cube Knorr Chicken Cube
3-4 tablespoon of flour
300 ml of milk,
4-5 tablespoon of vinegar
Ground pepper for seasoning
2 tablespoon of finely chopped Italian parsley

Preparation:

1. In a large pot heat the olive oil and sauté the onion for few minutes. Add the paprika and stir. Add the yellow and green string beans, mini carrots and sauté for 2 more minutes. Cover with water and add the sea salt, chicken cube and ground pepper and bring soup to boil. Cover and on medium heat cook for about 30 minutes or until beans are soft.

2. In a small bowl mix the 4 tablespoon flour with a little milk to evenly smooth the texture. Then add the rest of the milk and stir.

3. When beans are soft, bring the soup to high heat position and under continued stirring add the flour-milk mixture to the soup. Stir continually until the soup is back to boiling. After few minutes reduce the heat and add the vinegar. Remove from heat and add the finely chopped parsley.

Serve with whole wheat bread or French bread.

For step-by-step picture guide check out the album

Yellow-Green String Bean Soup