6 tb Vegetable shortening
2    Med. onions, minced
4 c  Cleaned chopped green beans
1/2 c  Chopped carrots
2 ts Chopped parsley
12 c  Meat stock
4 tb Flour
Salt & pepper to taste
2 tb Sweet butter
Croutons

Put half of the vegetable shortening into a lge. pot, heat; saute onions
until light golden color. Add beans, carrots, parsley and saute. Add 10 c.
of the stock. Cover pot and cook at a low boil until vegs. are tender (abt.
45 min.). Pass soup through strainer or blender, then return to the pot.
In another smaller pot, heat remaining shortening, then slowly add flour,
stirring until well blended. Add remaining hot broth and continue to stir
until sauce thickens, then season with salt and pepper. Remove sauce from
heat and swirl in butter. Return bean puree to heat, bring to a quick
boil, then stir in the sauce. Mix well and serve hot, with croutons if
desired.

NOTE: If soup is too thick, thin it by adding more hot broth.