Bean and Corn Soup

Ingredients

• 1 pint of cold stewed corn
• 1 pint of cold baked beans
• 3 cups of rather diluted Nut Soup Stock liquor
• a slice of onion
• a few stalks of celery

Method

1. 1

   Put one pint of each through a colander, add the onion or celery, and boil for two minutes.

2. 2

   Remove the onion or celery, season with salt, and serve.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 67. The excerpt below is the record exactly as published.

Bean and Corn Soup. — Cold stewed corn and cold baked beans form the basis of this soup. Put one pint of each through a colander, add a few stalks of celery or a slice of onion, and three cups of rather diluted Nut Soup Stock liquor

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