French Bean Soup

No. 7. — French Bean Soup.

3 pints water.

1 pint soaked haricot beans.

2 potatoes.

I ounce butter.

I onion.

I pound French beans.

I teaspoon salt.

I dozen peppercorns.

Dissolve the butter in a saucepan and fry in it
the potatoes and onion sliced for five minutes,
then add the haricot beans and water and boil for
two hours. Add the salt, rub through a wire sieve,
replace in the pan, add the French beans cut fine,
and simmer until tender. Tinned beans do equally
well, and only require to be made thoroughly hot.

Tagged as: cookbook, French Bean Soup, recipes, vegetarian history