Peas and Haricot Bean Soup

Ingredients

• One pint of dried green peas
• one pint of haricot beans
• half a pound of bread
• two pounds of turnips
• two pounds of carrots
• two good sized onions
• two lettuces
• one root of celery

Method

1. 1

   When the peas and beans have been well washed, steep them in fresh water from twelve to fourteen hours; set them on the fire with the other vegetables, six quarts of water, the bread, a tablespoonful of salt, and a small piece of soda; boil all together till perfectly tender; rub them through a colander, and during that process, add gradually about three pints of boiling water; return the soup into the pan, and season with pepper, or curry powder, and salt.

2. 2

   Mushrooms, vegetable-marrow, or cucumber, may be added.

As published

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

Peas and Haricot Bean Soup. One pint of dried green peas, one pint of haricot beans, half a pound of bread, two pounds of turnips, two pounds of carrots, two good sized onions, two lettuces, or broccoli, and one root of celery

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