Name	Haricot Bean Soup	Recipe No	8
Keywords	Vegetarian Soup	Servings	6
Ingredients	16 ounces Haricot beans 8 ounces Onions, brown 16 ounces Turnips 2 x Carrots 2 x Celery, sticks 1 tablespoon Herbs, mixed .5 ounce Parsley 1 ounce Butter 1 pinch Salt, to taste 1 pinch Pepper, ground, to taste
Garnish	Serve with toast, croutons or bread rolls.
Method	Cut up the vegetables and set them to boil in 1200ml of water with the haricot beans (which should have been steeped over night in cold water), adding the butter, herbs, and seasoning. Cook all very gently for 3-1/2 to 4 hours, stirring occasionally. When the beans are quite tender, rub the soup through a sieve, adding more water if needed. Return it to the saucepan, add the parsley chopped up finely, boil it up and serve.
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Source	The Allinson Vegetarian Cookery Book (1915) - The Project Gutenberg

Copyright © by The Australian Vegetarian Society All Right Reserved.

Published on: 2007-05-03 (1756 reads)