Bean Soup

Ingredients

• 3 cups cooked beans, either baked or boiled
• 1 cup celery, cut fine
• 2 tablespoons butter
• 2 pints water
• 2 tablespoons flour
• 1 small onion
• 2 tablespoons Chili sauce
• Salt and cayenne

Method

1. 1

   Put the beans, onion, and celery in a saucepan together, and simmer for twenty-five or thirty minutes.

2. 2

   Rub through a sieve, and add Chili sauce, cayenne, salt, and pepper, and bind with the flour and butter cooked together for a few moments.

3. 3

   Should the soup seem too thick, you can thin it with stock, milk, or water.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 22. The excerpt below is the record exactly as published.

Bean Soup. 1 pint black beans. 1 small onion. 2 quarts water. 3 tablespoons butter. 2 stalks celery. 2 tablespoons flour. 'l<2 tablespoon salt. 2 hard-boiled eggs. Ys teaspoon pepper. 1 lemon, ^4 teaspoon mustard. 1 cup stock. SOUPS WITHOUT STOCK. 49^ Wash beans and soak them overnight with water to cover them three inches above the beans; in the morning drain them and put them on to boil in the two quarts of cold water. Cook the onion for a few moments in one tablespoon of the butter, adding to the beans with the- celery cut into inch pieces; simmer three or four hours until the beans are soft, adding more water as water boils away. When soft, rub through a sieve, reheat to the boiling-point, and add the cup of stock. Mix salt, pepper, mustard and cayenne well together, and add to the bean puree. Bind with the remaining- butter and flour cooked together. Cut eggs and lemons in thin slices, and strain the soup over them in the tureen. Serve very hot. Bean Soup. 3 cups cooked beans, either 1 cup celery, cut fine, baked or boiled. 2 talespoons butter. 2 pints water. 2 tablespoons flour. 1 small onion. 2 tablespoons Chili sauce- Salt and cayenne. Put the beans, onion and celery m saucepan to- gether, and simmer together for twenty-five or thirty minutes. Rub through a sieve, and add Chili sauce^ caj'-enne, salt and pepper, and bind with the flour and butter cooked together for a few moments. Should the soup seem too thick, you can thin it with stock, milk or water. Celery Soup. 3 cups celery. 2 tablespoons flour. 3 cups milk. 1 small onion. 1 pint boiling water. Salt and pepper. 3 tablespoons butter. ^/^ cup thin cream. 50 SCIENTIFIC COOKING. "Wash and scrape the celery before cutting, cook in boiling water, and rub through a sieve. Scald milk and onion in double boiler, and add milk to celery. Bind with butter and flour cooked together, season with salt and pepper to taste, add cream and serve ^t once. Split=pea Soup. 1 cup split peas. 3 tablespoons butter. 5 pints water. 2 tablespoons flour. 2 cups milk. 1 teaspoon salt. % large or 1 small onion. H teaspoon pepper. Soak peas overnight, drain, and add the five pints of cold water. Simmer until soft enough to rub through .a sieve ; put in the onion when they are about half done. Hub all through a sieve, and bind with the butter and :flour, and dilute with the milk that is heated to the scald in double boiler. Add more milk if it is neces- sary, as this milk soup w^ants to be about as thick as <;ream. Potato Soup. 3 medium-sized potatoes. liv, teaspoons salt. 1 quart milk. 1 stalk celery. 2 slices onion. Dasli cayenne. 3 tablespoons butter. Little white pepper. 2 tablespoons flour. 1 teaspoon minced parsley. Cook potatoes in boiling salted water until very soft, and rub them through a sieve. Scald milk in double boiler with onion and celery; remove onion and celery, and add milk slowly to the potatoes. Bind the soup with butter and flour, add the seasoning, sprinkle with the parsley, and serve. SOUPS WITHOUT STOCK. 5X Tomato Soup. 1 can tomatoes. 2 tablespoons sugar. 1 pint water or stock 2 teaspoons salt. (preferable stock). 2 tablespoons butter

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