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.