White Bean Soup

Ingredients

• a quart of beans
• four quarts of water
• a half pound of lean bacon
• a shinbone, if desired
• an onion
• a carrot
• a stalk of celery
• a potato

Method

1. 1

   Soak a quart of beans overnight.

2. 2

   Put in a vessel with four quarts of water or a mild soup stock.

3. 3

   Add a half pound of lean bacon and a shinbone, if desired.

4. 4

   Start to boil rapidly, then remove to back of stove and cook for several hours until the beans drop to pieces.

5. 5

   Skim from time to time.

6. 6

   Meanwhile, chop very fine an onion, a carrot, and a stalk of celery, and simmer in butter until they take on a slightly brown color.

7. 7

   Add a spoonful of flour, a potato cut in small dices, and the water from the beans.

8. 8

   Strain the beans, and to the puree add the cooked vegetables; cut the bacon in small pieces, and cook all together for twenty minutes.

9. 9

   Season with salt, pepper, and chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 56. The excerpt below is the record exactly as published.

White bean soup. Soak a quart of beans over night. Put in a vessel with four quarts of water, or a mild soup stock. Add a half pound of lean bacon, and a shinbone, if desired. Start to boil rapidly, then remove to back of stove and cook for several hours until the beans drop to pieces. Skim from time to time. Meanwhile chop very fine an onion, a carrot and a stalk of celery, and simmer in butter until they take on a slightly brown color. Add a spoonful of flour, a potato

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