Creamed Roman Bean Soup Recipe

• 3 quarts. water
• 1/2 c. dry beans
• 1 pound ham hocks
• 3 tbsp. flour
• 1/2 pt. lowfat sour cream
• About 2 1/2 to 3 c. lowfat milk
• 1/4 c. vinegar

1. Wash beans and cook with ham hock in three qts of water.
2. When beans are done, mix flour with small amount of water into a smooth paste.
3. Add in lowfat sour cream and lowfat milk; mix.
4. Add in to the bean soup.
5. Add in vinegar and cook till soup comes to a full boil.
6. Season with salt and pepper to taste.

water, beans, ham hocks, flour, sour cream, milk, vinegar

Taken from cookeatshare.com/recipes/creamed-roman-bean-soup-55172 (may not work)