Haricot Bean Soup

Ingredients

• Half a pint of haricot beans
• a table-spoonful of tapioca
• half a tea-spoonful of chopped parsley
• the same of thyme

Method

1. 1

   Wash and pick the beans, put them in an earthenware dish with three quarts of boiling water, cover, and let them simmer in the oven four hours.

2. 2

   When they have been in the oven about two hours and a half, add the tapioca, and about half an hour before they are done, add the parsley and thyme, season with pepper and salt, and just at the last, stir in a little butter.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 39. The excerpt below is the record exactly as published.

Haricot Bean Soup. Half a pint of haricot beans, a table-spoonful of tapioca, half a tea-spoonful of chopped parsley, and the same of thyme

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