Southern Bean Soup

Ingredients

• 1 cup dried beans
• cold water
• 6 cups ham broth
• 1 cup chopped celery
• % onion, minced
• 3 tablespoons butter
• 3 tablespoons flour
• salt and pepper

Method

1. 1

   Cover the beans with cold water and let stand overnight, or at least six hours.

2. 2

   Drain off water and add beans to ham broth.

3. 3

   Add the celery and onion and let cook slowly until beans become quite soft.

4. 4

   Strain the bean broth; press the beans through a sieve and add the pulp to the strained broth.

5. 5

   If necessary, add more water in order to have five cups of broth.

6. 6

   Melt the butter, stir in the flour, salt and pepper; slowly stir in the hot bean broth and simmer until thickened.

7. 7

   Serve hot with slices of lemon and hard cooked eggs.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 5. The excerpt below is the record exactly as published.

Southern Bean Soup 1 cup dried beans cold water 6 cups ham broth 1 cup chopped celery % onion, minced 3 tablespoons butter 3 tablespoons flour salt and pepper

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