Green Bean Soup

From: Fresh from the Farm Stand

Ingredients:

• 1-1 1/2 Pounds Green Beans, Halved
• 3 Carrots, Peeled and Diced
• 2 Potatoes, Peeled and Diced
• 2 Stalks Celery, Diced
• 2 Parsnips, Peeled and Diced

• 1 Onion, Diced

• 3-4 Cubes Chicken Bouillon, Divided
• 1/4 Cup Butter
• 4 Teaspoons All-Purpose Flour
• 2 Teaspoons Paprika
• 1/4 Cup Fresh Parsley, Chopped
  

Directions:

• Combine vegetables and 3 bouillon cubes in a soup pot: add water to cover. Cook over medium heat until tender, about 15 minutes. In a separate sauce pan, melt butter over low heat. Stir in flour by tablespoonfuls until mixture becomes a paste consistency. Continue cooking flour mixture, stirring constantly, until lightly golden. Sir in paprika and one cup hot soup broth. Whisk until smooth. Add flour  mixture to soup pot; stir well and simmer about an hour.
• Stir in parsley and additional bouillon cube, if needed, about 15 minutes before serving.