Dried Bean Soup

Ingredients

• two quarts of dried white beans
• two pounds of the lean of fresh beef
• a pound of lean bacon
• pepper only
• six quarts of water
• a head of celery

Method

1. 1

   Soak beans overnight.

2. 2

   Cut beef and put in a soup-pot with bones and bacon.

3. 3

   Season with pepper and pour in water.

4. 4

   When boiling, skim and add drained beans and celery.

5. 5

   Boil slowly until meat is done and beans dissolved.

6. 6

   Strain into a tureen and add toasted bread squares.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 16. The excerpt below is the record exactly as published.

DRIED BEAN SOUP. Put two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible. Take two pounds of the lean of fresh beef — the course pieces will do. Cut them up and put them into your soup-pot with the bones belonging to them (which should be broken in pieces), and a pound of lean bacon, cut very small. If you have the remains of a piece of beef that has been roasted the day before, and so much under-done that the juices remain in it, you may put it into the pot and its bones along with it. Season the meat with pepper only, and pour on it six quarts of water. As soon as it boils, take off the scum, and put in the beans (having first drained them) and a head of celery

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