Recipes > Soup > Bean Soup > Bean Soup

Bean Soup


  • 1 pint of marrow-fat or soup beans
  • 1 fagot soup herbs
  • 1 teaspoon thyme
  • 1 cup finely chopped onions
  • 1 carrot cut in tiny dice
  • 1/2 pound of salt pork


Soak marrow-fat or soup beans over night. In the morning wash and place in soup kettle with two quarts of water, bring to a boil, turn in colander, and let drain and rinse under cold water. Return to soup kettle and add four quarts of water, soup herbs, thyme, onions, and carrot. Cook slowly for four hours, now mince salt pork fine, place in frying pan and cook slowly until nice brown; add to the bean stock, mashing beans well. Serve.

Dried peas, lima beans, soy beans and lentil soup may be prepared in the same manner.


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Mrs. Wilson's Cook Book (1920).

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