Bean Soup

Ingredients

• 4 quarts stock
• 1 pint cooked haricot beans
• 1 saltspoonful dried mint
• 4 bay leaves
• 1 onion
• 4 cloves
• 2 ozs. dripping
• 2 ozs. flour
• pepper and salt

Method

1. 1

   Heat dripping in a stewpan, add flour and stir without browning.

2. 2

   Add stock, beans, mint, bay leaves, chopped onion, cloves, and seasoning.

3. 3

   Simmer for one hour, sieve, rub beans through, remove bay leaves and cloves, re-boil, and serve.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 27. The excerpt below is the record exactly as published.

BEAN SOUP. 4 quarts stock 1 pint cooked haricot beans 1 saltspoonful dried mint 4 bay leaves 1 onion 4 cloves 2 ozs. dripping 2 ozs. flour pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.