Southern Bean Soup Dated 1963 |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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SOUTHERN BEAN SOUP DATED 1963 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Woods Estate in Canton, Texas in 1988. Ingredients:
1 cup dried beans |
cold water |
6 cups ham broth |
1 cup chopped celery |
1/2 onion minced |
3 tablespoons of butter |
3 tablespoons flour |
salt and pepper |
Directions:
1. Cover beans with cold water and let stand overnight.
2. Drain off water and add beans to ham broth.
3. Add celery and onion and let cook slowly until beans become quite soft.
4. Strain bean broth then press beans through a sieve and add pulp to strained broth.
5. Melt butter and stir in flour, salt and pepper.
6. Slowly stir in the hot bean broth and simmer until thickened.
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