* Exported from MasterCook *
Bohnen Soup (oma Soup)
Recipe By :Jeannette Field
Serving Size : 0 Preparation Time :0:00
Categories : Regular Savory
Amount Measure Ingredient -- Preparation Method
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For soup:
1 pound beef -- chuck steak, stewing beef, whatever type you have
6 cups salted water
3 carrots -- chopped
1 pound green beans -- cut into pieces, frozen also works well
1 1/2 pounds potatoes -- peeled and cubed
3/4 teaspoon savory
For Roux:
2 tablespoons butter -- written as "a chunk of butter"
1/4 cup flour -- or enough to make a crumbly mixture
1. Cut beef into small pieces. Drop into the water, bring to a boil and reduce heat to simmer for 45 minutes. Add the veggies and savory leaves and simmer until tender.
2. While the soup is simmering, make the roux:
In a frying pan, melt the butter. Add the flour and stir until a "crumb cake-topping"- like texture is achieved. Turn down the heat to warm. Pour some soup broth into the frying pan, stirring constantly, until the roux is the consistency of gravy. Be careful, the mixture gets "clumpy".
3. Add the roux gravy to the pot. Simmer for a little longer. Turn off heat and let stand.
Description:
"This is a soup the my grandmother (Oma) would make frequently. This
was always a treat in our house!!"
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Per Serving (excluding unknown items): 2214 Calories; 112g Fat (45.1% calories from fat); 110g Protein; 197g Carbohydrate; 32g Dietary Fiber; 366mg Cholesterol; 630mg Sodium. Exchanges: 10 Grain(Starch); 12 Lean Meat; 10 Vegetable; 14 1/2 Fat.
NOTES : All measurements are approximate as Oma rarely measured anything. Use as much or as little of the meat and veggies as you want/ have.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0