slug bean soup?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.slug bean soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(slug bean soup?),it will help you,my kids.

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i do not know what the german name for this dish is, but i have been told it translates to slug bean soup. it is a german specialty as far as i know. i have heard it gets its name from having to "slug" the beans to soften them...does any one know what i am talking about, and if so, do you have a recipe?

Answers:
LMAO ok it is not SLUG but SCHLAG(slap,Beat) also when a soup if a dish is very good you go for "Nachschlag"which means going for seconds.If the soup is bavarian or austrian based they might add a bit of Schlag(heavy cream)to make a cream soupThere are many different german bean soupd that would fall in this category .Here is my grandmas Nachschlag bohnen suppe

1 1/4 cups white Beans, dry
4 ounces ham (or more if you like it Leftover ham works best) cubed
1 cup cut green beans (fresh or frozen NO CANNED they get mushy)
1/4 cup celery, diced
1 green onion, diced
1 yellow onion, diced
1 potato, peeled & diced
1 tablespoon butter
2 tablespoons unbleached flour
3/4 cup beef broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 sprig parsley(not cilantro, use the kitchen parsly )
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Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender ladle out about1/4 of a cup of beans and mash them a little add back to the pot. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frying pan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heated beef broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season with salt and pepper. Garnish with chopped parsley and serve immediately with fresh farmers Bread and sweet butter

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