Lima Bean Soup

Ingredients

• 1 cup Lima beans
• 4 cups water
• 2 cups milk
• 1 tablespoon fat
• 1/4 tablespoon cornstarch
• 1 teaspoon salt
• Paprika
• 1 slice onion

Method

1. 1

   Soak beans in cold water 10 to 12 hours.

2. 2

   Cook in same water in which beans were soaked, with onion, until tender.

3. 3

   Rub through sieve.

4. 4

   Make a white sauce of remaining ingredients and add to bean puree.

5. 5

   If soup is too thick, dilute with the bean water.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 13. The excerpt below is the record exactly as published.

LIMA BEAN SOUP. 1 cup dried lima beans 3 pints cold water 4 slices carrots 2 slices onion 1 cup milk 1 tablespoon flour 1 teaspoon salt 4 tablespoons butterine 46 WARCOOKBOOK Soak beans over night ; in the morning, drain and add cold water ; cook until soft and rub through sieve. Cut vegetables in small cubes and cook 5 minutes in half of the fat. Remove vegetables, add flour, salt and pepper, and stir into boiling soup. Add milk, reheat, strain and add remaining fat. CREAM OF CELERY SOUP. 3 cups hot water 2 cups celery ends, roots and leaves Yi onion, sliced 2 tablespoons cornstarch 3 tablespoons fat Salt, pepper 3 cups hot milk Cook celery and onion in water until tender, then rub through sieve. Make white sauce of remaining in- gredients and add celery water. CREAM OF TOMATO SOUP. Yz can or 2 cups tomatoes 1 slice onion J4 teaspoon soda 1 quart milk 2 tablespoons cornstarch 1 teaspoon salt Yz teaspoon pepper 4 tablespoons fat Simmer tomato and onion together, 20 minutes, rub through sieve. Reheat tomato juice and add soda while hot. Make white sauce of remaining ingredients and add tomato juice. Serve at once. WARCOOKBOOK 47 CREAM OF POTATO SOUP. 2 potatoes 4 cups milk Y2. onion 2 tablespoons fat 1 tablespoon chopped parsley 1 tablespoon cornstarch Salt, paprika, pepper Cook potatoes in boiling salted water until soft, and put through a sieve. Scald milk with onion and remove onion. Make a sauce with hot milk and re- maining ingredients and combine with potato pulp. Add chopped parsley just before serving. VEGETABLE SOUP. 2 bunches carrots and carrot tops 1 potato (peelings and all) washed and chopped 1 (13-oz.) can tomatoes or 1 can tomato soup 2 bunches onions and onion tops Any left-overs or outside leaves of lettuce or cabbage 3 quarts water Cook two hours. Strain through sieve. Cook one- half cup rice; strain and brown it; then add it and the rice water to soup and cook one-half hour more. BEAN SOUP. 2 cups beans J^ tablespoon salt 4 cups cold water ^ teaspoon pepper 1 small onion ^ teaspoon mustard 2 stalks celery, or 34 teaspoon celery salt Few grains cayenne ^ tablespoon cornstarch 3 tablespoons butter substitute 48 WARCpOKBQOK Soak beans overnight; drain and add cold water. Slice onion and cook five minutes with half the fat and add to beans with celery cut in pieces. Simmer 3 or 4 hours, or until beans are soft ; adding more water as water boils away. Eub through sieve, reheat to boil- ing point and add seasoning. Bind with remaining fat and cornstarch cooked together. LIMA BEAN SOUP. 1 cup Lima beans 4 cups water 2 cups milk 1 tablespoon fat J4 tablespoon cornstarch 1 teaspoon salt Paprika 1 slice onion Soak beans in cold water 10 to 12 hours. Cook in same water in which beans were soaked, with onion, until tender. Rub through sieve. Make a white sauce of remaining ingredients and add to bean puree. If soup is too thick, dilute wdth the bean water. SPLIT PEA SOUP. 1 cup dried split peas 2y^ quarts cold w^ater 1 pint milk 1 small sliced onion 3 tablespoons drippings 1 tablespoon cornstarch

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