Bohnen und Nudlen
(Beans & Noodles)
by Beth Tolfree,
29 Nov 2005
is my Apatin grandmother's bean soup
recipe which is a family favorite.
cups small white beans
[beans should be pre-soaked
according to package directions]
4 cups water
1 large onion, finely chopped
2 carrots, peeled and diced
salt & pepper
1 sweet green pepper, finely chopped
Cook the beans in about 4 cups
with butter till almost tender. Add
the onion, carrot, salt and pepper.
When tender, add the green pepper &
cook till tender.
To thicken the soup, make a roux:
melt 1 Tbs. Crisco in a small
add flour (1 Tbs.+) to make a
and cook, stirring, until lightly
brown then add and brown lightly:
l clove garlic, minced
1 Tbs. paprika
Now, stir spoonfuls of soup broth
into the roux blending well to avoid
lumps...when thinned some, stir roux
into the soup.
Serve this over homemade egg
(leftover noodles were fried in
Crisco till crispy then topped with
Grandma's Egg Noodles in the frozen
food section of the supermarket are
a good substitute for homemade.
Of course, it was always lard rather
than Crisco in these recipes.
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr, 29