Instructions: Heat the chicken broth in a large 3 1/2 quart saucepan. Add the beans and onions and simmer for 15-20 minutes or until the vegetables are tender but still firm. Heat the butter in a 1 quart saucepan. Add the garlic and cook over low heat for 5 minutes. Stir inthe paprika and flour with a spatula.

Slowly blend in the cold water to form a thick paste. Stir the paste into the hot soup and simmer, stirring constanlty, until the soup has thickened slightly. Add the vinegar and the parsley, and noodles. Serve hot. oldbab Leves - Hungarian String Bean Soup

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