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Bean Soup
From The Times cook book, no. 2, 1905
Serves 6
This is a nourishing soup for a working man's luncheon.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 18. The excerpt below is the record exactly as published.
BEAN SOUP. Caroline M. Tyler, Ocean Park, Cal.— Take a sufficient quantity COOKING AND OTHER RECIPES. 13 of pink or brown beans to make a quart or more of soup; soak them ov^r night, having previously washed them. In the morning place them on the Are with a ham bone and a quart of water, allowing this to simmer about three hours. In the mean time take a full pint can of tomatoes, a large onion, two green peppers, one red one, chopped fine as for chili sauce; add to this mixture, a tea- spoonful of salt, a small teaspoonful of sugar and a teaspoonful of mustard
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