Soak beans over night. Cook beans, onion, parsley, celery and carrot in cold water; when tender rub through a sieve. Melt butter; add flour, milk and seasonings; cook five minutes. Combine mixtures and serve.
One cup stewed tomatoes added to this soup makes a pleasant variation.
Kidney Bean Soup
Use receipt for [Bean Soup], substituting kidney beans for Lima beans and adding one tablespoon vinegar.
Baked Bean Soup
- 2 cups baked beans
2 tablespoons onion
2 cups tomatoes
2 cups water
4 tablespoons butter
2 tablespoons flour
salt, pepper and celery salt
2 tablespoons chopped pickle
Cook beans in water ten minutes; press through a sieve. Cook onion in butter five minutes; add flour and seasonings. When well blended, add tomato, cook five minutes, strain, add bean mixture, reheat, and serve with chopped pickles.
If beans are very sweet, it may be necessary to add one to two tablespoons of lemon juice or vinegar.
Cabbage Soup
- 1 small cabbage
2 cups water
2 cups milk
3 slices onion
4 tablespoons butter
1 teaspoon salt
⅛ teaspoon pepper
few grains cayenne
2 tablespoons flour