Bean Soup

Ingredients

• Half a pint of the dried beans
• a quart of water
• 1 tablespoon of butter
• 1 tablespoon of flour
• enough to make up a full quart

Method

1. 1

   Soak the beans overnight in water.

2. 2

   Cook in the same water until very soft.

3. 3

   If desired, cook one or two slices of onion with the beans.

4. 4

   Mash the beans through a sieve when done.

5. 5

   Add water and milk or meat broth to make a full quart.

6. 6

   Mix butter with flour, add hot soup, stir until smooth, then add remaining soup and season with salt and pepper.

7. 7

   Heat to boiling, then cook in a double boiler for about 10 minutes.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 22. The excerpt below is the record exactly as published.

BEAN SOUP Bean soup may be made with any one of several kinds of beans — navy beans, lima beans, red kidne}^ beans, black beans pinto beans, and soy beans. Half a pint of the dried beans will be enough for a family of five. Soak the beans overnight in a quart of water. Cook in the same water until very soft. If the flavor of onion is desired, cook one or two slices with the beans. A fireless cooker is excellent for cooking the beans. Mash the beans through a sieve when they are done. Add water and milk or meat broth enough to make up a full quart. All bean soups should have a little flour added to them as a binder to prevent the thick part from settling to the bottom. Mix a tablespoon of butter with a tablespoon of flour

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