Kidney Bean Soup

Ingredients

• 14% pound kidney beans
• 6 peppercorns
• 6 cloves
• 1 tablespoon vinegar
• smoked ham shank
• 2 quarts water
• 1% cup sugar

Method

1. 1

   Soak the beans overnight, then drain.

2. 2

   Place in a large soup kettle and add the water, ham shank, onion and spices.

3. 3

   Let simmer about three hours.

4. 4

   Remove the bone and meat and run the soup through a strainer.

5. 5

   Add the sugar and vinegar—to taste—and serve very hot with toasted bread cubes that have been toasted in skillet in 2 tablespoons butter and 1 tablespoon of sugar.

As published

This recipe was extracted from Waldensian cookery (1957), page 24. The excerpt below is the record exactly as published.

KIDNEY BEAN SOUP 14% pound kidney beans 6 peppercorns 6 cloves 1 tablespoon vinegar smoked ham shank 2 quarts water 1% cup sugar

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