Recipe: Haricot Bean Soup

  •  1 pint soaked haricot beans.
  •  1 good-sized carrot.
  •  1 good-sized turnip.
  •  2 onions.
  •  1 small head of celery.
  •  2 ounces butter.
  •  1 teaspoon salt.
  •  2 quarts water.

Dissolve the butter in a Saucepan, place in the onions sliced and fry five minutes; then add the other vegetables sliced, the beans, and water. Boil one and a half hours, add salt, and simmer half an hour longer. Strain before serving.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)