BEAN SOUP.
Put beans (dark red Mexican with
white eye) to soak over night, and in
the morning boil till tender. Have a
stock made by simmering beef bone,
bacon, celery and onions for three
hours. Mash beans through a colan-
der and add to stock; season to taste
wjth salt and pepper. Place croutons in
a soup-tureen and pour in the soup.
Dried Lima beans used in the same way
make a very nourishing and savory
soup.
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