Dried Bean Soup
- 2 cups dried beans
- 1 large onion, finely minced
- 4 Tbsp butter or drippings
- 3 Tbsp flour
- 1 Tbsp minced celery or a few dried celery leaves
- 1/2 tsp peppers
- 2 tsp salt
Wash the beans and soak them overnight in cold water. The next morning, pour off the water and place the beans in a soup pot with 3 quarts of cold water. Place on the fire. When the water comes to the boiling point, pour it off.
Add 4 quarts of boiling water to the beans and let it simmer for 4 hours. Add the celery on the last hour of cooking.
Cook the minced onion slowly in butter in a stew pan for half an hour.
Drain the water from the beans and save it. Put the beans in the stew pan with the onions. Add flour and cook for half an hour, stirring often. At the end of this time, mash the beans fine. Gradually add the water in which the beans were boiled in until the soup is like thick cream. Rub through a sieve and return to the fire.
Add pepper and salt and cook for 20 minutes or more.
(Any kind of beans may be used for this soup. Lima beans give the most delicate soup but the large or small white beans are very satisfactory and less expensive. In cold weather, the quantities of beans and flavorings may be doubled but only 6 quarts of water are used. The resulting thick soup can be kept in the refrigerator and a portion boiled up as needed and thinned with meat stock or milk.)
Add 4 quarts of boiling water to the beans and let it simmer for 4 hours. Add the celery on the last hour of cooking.
Cook the minced onion slowly in butter in a stew pan for half an hour.
Drain the water from the beans and save it. Put the beans in the stew pan with the onions. Add flour and cook for half an hour, stirring often. At the end of this time, mash the beans fine. Gradually add the water in which the beans were boiled in until the soup is like thick cream. Rub through a sieve and return to the fire.
Add pepper and salt and cook for 20 minutes or more.
(Any kind of beans may be used for this soup. Lima beans give the most delicate soup but the large or small white beans are very satisfactory and less expensive. In cold weather, the quantities of beans and flavorings may be doubled but only 6 quarts of water are used. The resulting thick soup can be kept in the refrigerator and a portion boiled up as needed and thinned with meat stock or milk.)
Submitted by May 31, 2010
16 min
1280 min
1296 min