Bean Soup

Ingredients

• One cup navy beans
• two quarts water
• one small onion
• two stalks celery
• one tablespoon salt
• one-fourth teaspoon pepper
• two tablespoons butter

Method

1. 1

   Soak beans overnight, drain, and add water, onion, celery, salt, and pepper.

2. 2

   Boil slowly for 1 hour, then place in cooker for 8 hours.

3. 3

   Rub through a sieve and add butter before serving.

As published

This recipe was extracted from The National home cook book (1900), page 84. The excerpt below is the record exactly as published.

BEAN SOUP—Two cups baked beans, four cups ‘water, four teaspoons tomato juice, one. slice onion, one stalk “celery, two tablespoons flour and seasoning. Add a quart of ‘water to cold beans, also slice of onion, stalk of celery chopped y fine and a fourth of a cup of tomato. juice: i dd onion, Baa and carrot which have been cut into eed pieces. Boil 15 minutes and place in the cooker 8 hours. ‘smooth paste of flour and water and add to soup. Heat, cirri “until it thickens. | : CREAM LENTIL SOUP—Cream lentil soup ts made like th bove except that one quart of milk is added eg of. soup ae tock, and the amount of butter may be increased. : BEAN SOUP—One cup navy beans, two quarts water, on small onion, two stalks celery, one tablespoon salt, one- -fourt teaspoon pepper and two tablespoons butter

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