Puree of Bean Soup with Crusts

Ingredients

• 2 quarts of soup stock
• 1 cupful of navy beans
• 1 tablespoon of minced onion
• 1 teaspionful of made mustard
• Parsley
• salt
• little minced red pepper
• Butter size of an q^^ (optional)

Method

1. 1

   Make the soup stock by boiling meat and marrow bones in water with vegetables until reduced.

2. 2

   Strain and skim off fat.

3. 3

   Soak beans overnight, cook with a pinch of soda, mash through a sieve.

4. 4

   Combine with boiling stock, add onion, simmer for 15-20 minutes, season, and serve with crusts.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 63. The excerpt below is the record exactly as published.

Puree of Bean Soup With Crusts. The special seasonings that make this Boup good are mustard, butter and minced red pepper, to be added at last. A little of ttie liquor from the boiling corned beef or a knuckle bone of ham will improve the flavor. 2 quarts of soup stock. 1 cupful of navy beans. 1 tablespoon of minced onion. Butter size of an q^^ (optional). 1 teaspionful of made mustard. Parsley, salt, little minced red pepper

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