Recipes > Soup > Bean Soup > Turtle-Bean Soup

Turtle-Bean Soup


  • 1 pint of the black or turtle beans
  • 1/4 pound of salt pork
  • 1/2 pound of lean beef
  • 1 carrot
  • 2 onions
  • 1 tablespoonful of salt
  • 1 saltspoonful of cayenne
  • 3 hard-boiled eggs cut in slices
  • 1 lemon sliced thin
  • 1/2 glass of wine


Wash and soak over-night, in cold water, the black or turtle beans. In the morning put on the fire in three quarts of cold water, which, as it boils away, must be added to, to preserve the original quantity. Add salt pork and lean beef; carrot and onions cut fine; salt; cayenne. Cover closely, and boil four or five hours. Rub through a colander, having first put in the tureen the hard-boiled eggs, lemon, and wine.

This soup is often served with small sausages which have been boiled in it for ten minutes, and then skinned, and used either whole or cut in bits. Cold baked beans can also be used, in which case the meat, eggs, and wine are omitted.


Print recipe/article only


The Easiest Way in Housekeeping and Cooking (1903).

comments powered by Disqus