Theresa Langenfeld’s Yellow Bean Soup

TT_IMG_1485By Trish Derge

I know…it’s August. Who wants to even think about making or eating hot soup?

But the yellow beans are in!

And what better way to enjoy them than in a soup?

I found a generation’s old recipe from a long since passed dear woman from the Holyland who raised and fed seven kids, and a few farm hands over the years on her soup which I’m told was a welcome dinner after chores, milking, and baling the third crop.

After you’ve heated up your already hot kitchen, making Theresa’s Yellow Bean Soup, enjoy your bowl with a half teaspoon of vinegar (her German pronunciation was “winn-a-gar”) added to it…it’s delightful!

1 small bone-in ham
2 quarts water
4 medium sized potatoes – peeled and diced
3 small onions – chopped
3 stalks of celery – diced
3 carrots – diced
3 – 4 cups yellow beans – diced
1/2 cup flour – browned
1/4 stick butter
vinegar, salt and pepper

In a large pot, simmer the ham in the water for about 2 hours.

Remove the ham, keeping the water.

TT_YELLOW_BEANS_X_3Dice the ham into chunks.

Give the ham bone to the dog.

Put diced ham, onions, celery, carrots, and yellow beans into the kettle of ham water.

Bring to a boil, then simmer until vegetables are tender (approx 1 hour)

While the ham and vegetables are simmering, brown your flour.

To brown flour: Place flour in saute pan over medium heat, and stir until lightly browned being careful not to burn it. Lower heat, add butter, continue stirring until blended, add to pot.

If you’re not up to browning the flour, or if it catches fire…put the fire out, and substitute burned flour and butter mixture with a cup of milk.

When serving by the bowl, add 1/4 to 1/2 teaspoon of vinegar (winn-a-gar) and salt and pepper to taste.

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