Weekend cooking - green bean soup

This is a light vegetarian soup that is cheap and easy to make. When served with toast or crackers and your favorite cheese, it becomes a meal.

Green bean soup

You need 3-4 (14.5 oz.) cans of green beans (drain and cut the beans into smaller pieces), two medium to large size sweet onions (finely chopped), 5 Tbsp. olive oil, 6 Tbsp. flour, 1 tsp paprika, a pinch of hot flakes, salt, one bunch each dill and parsley (chopped). For serving: minced garlic and lemon juice.

Preparation

Soften the onions in the oil. Mix frequently and when the onions start to change to golden color, add the flour and a few tablespoons of water. Stir to well mixed. Add 12 cups of water. After the soup starts boiling, add the green beans, bring to boil again and cook at lower heat for 3- 5 minutes. Add salt, paprika, and hot flakes to taste. Turn the heat off and add the dill and parsley. Optional: serve with minced garlic, ground walnuts, and a bit of lemon juice.

* If starting with fresh green beans, clean them (by cutting the tips), wash, boil in salted water to soft, drain, and use as canned green beans.