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Serbian Bean Soup
From: MilanzMom

I have seen a lot of different versions of this recipe, but this is the one I make most often. This has appeared in my Church's various cookbooks many times.

SERVES 8

  • 3 (16 ounce) cans green beans (You can also use white beans)
  • 3 large potatoes, chopped
  • 2 carrots, chopped
  • 1/4 cup tomato, chopped
  • 1/2 cup celery, chopped
  • 4 cups water
  • 1 onion, chopped
  • 3 1/2 tablespoons oil
  • 3 tablespoons flour
  • salt, to taste
  • pepper, to taste

Combine beans, potatoes, carrots, celery, tomatoes, and water in saucepan.

Cook until vegetables are tender.

Saute onion in oil in skillet.

Stir in flour; Cook until brown and add to soup.

Simmer for 5 minutes longer.

Season with salt and pepper.