Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
1 hr 5 min
Prep:
5 min
Cook:
1 hr
Yield:
6 servings

Ingredients

Directions

In a heavy 3 quart saucepan, saute onions and parsley in butter until onions become transparent. Add beans, season with salt and pepper, vegetables juice, and water. Cover and cook until beans are tender, about 35-40 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 to 10 minutes, until soup is slightly thickened.

To serve: garnish with sour cream and parsley.

TIP:

NO MORE GRAY BEANS

To ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Dave Lieberman

Tuscan Bean Soup

Recipe courtesy of Food Network Kitchen

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Navy Bean Soup

Recipe courtesy of Food Network Kitchen

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Instant Pot Black Bean Soup

Recipe courtesy of Food Network Kitchen

Rosemary White Bean Soup

Recipe courtesy of Ina Garten

Sausage, Beans and Broccoli Rabe Soup

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword