ANDORRA AUSTRIA BELGIUM DUBAI EGYPT ENGLAND FRANCE GERMANY GIBRALTAR INDIA ISRAEL ITALY JORDAN KENYA LESOTHO LIECHTENSTEIN LUXEMBOURG MADAGASCAR MALAWI MOZAMBIQUE THE NEATHERLANDS NEW ZEALNAD PORTUGAL SOUTH AFRICA SPAIN SRI LANKA SWAZILAND SWITZERLAND TANZANIA TUNISIA TURKS AND CAISCOS ISLANDS U.S.A. ZIMBABWE

SOPA DE FEIJAO VERDE

String Bean Soup Yield: 2 quarts (8 cups)

In a 3-quart saucepan:

Bring to a boil 1 1/2 quarts WATER.

Add: 2 tsp. SALT 1/2 tsp. PEPPER 3 large POTATOES, cut in chunks 2 medium TOMATOES, cut in chunks 2 large ONIONS, cut in chunks.

Simmer for 30 minutes or until vegetables are tender.

Puree through a sieve or food mill. (It should be a thin puree.)

Add 1 Ib. FRESH STRING BEANS, cut across in thin slices.

Simmer for about 10 minutes until beans are tender.

Correct the Seasoning

Serve in bowls.

It will take a little time to slice the fresh string beans in very thin (straight-across) slices. As an adaptation and for the sake of speed, here's the fast modern version of this lovely soup:

Combine: 1 cup INSTANT POTATOES 1 Tbs. ONION POWDER 1 1/2 quarts BOILING WATER 1 6-oz. can TOMATO SAUCE

No pureeing is necessary.

Cut 1 package FROZEN ITALIAN BEANS (thawed) in thin slices.

Add to the mixture above.

Simmer until beans are done.

Serve in bowls or large soup plates.