Romanian Green Bean Soup

4 cups green beans
8 cups water
1 large onion
2 carrots
2 tablespoons oil
2 tablespoons flour
1/4 teaspoon salt
1 pint tomato juice
1 tablespoon brown sugar
2 teaspoons lemon juice

Cook 4 cups green beans, cut in-to thirds, one whole onion and 2 sliced carrots in 8 cups salted water. Bring to a boil and cook until beans are tender. Remove onion. Heat 2 tablespoons oil in skillet. Add 1 chopped onion, 2 table-spoons flour and 1/4 teaspoon salt. Cook until onion and flour are light-ly browned. Add 1 pint tomato juice and stir until thickened. Then add 1 tablespoon brown sugar and 2 tablespoons lemon juice and mix well. Add to soup. If desired, add 3 tablespoons sour cream.