Bean Soup

Ingredients

• one teacupful beans
• one quart fresh water
• two quarts boiling water
• one-half pint well-cooked tomatoes
• a sprig of parsley
• one tablespoonful oil
• one pint milk

Method

1. 1

   Soak beans overnight in water.

2. 2

   Pour off water, add fresh water and boil for half an hour.

3. 3

   Pour off this water, add boiling water and boil for six hours.

4. 4

   Mash thru colander, add tomatoes, parsley, and oil; cook for half an hour.

5. 5

   Add milk and serve.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 60. The excerpt below is the record exactly as published.

BEAN SOUP. Soak over night one teacupful beans in sufficient water to cover. Pour off the water, then add one quart fresh water and boil for one-half hour. Pour off this water and again add two quarts boiling water and boil for six hours. Mash thru colander, then add one-half pint well-cooked tomatoes, a sprig of parsley and one tablespoonful oil ; cook one-half hour longer. Add one pint milk

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