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Soup

33 Bean Soup

A bean soup made with a soup bone, beans, and water, simmered slowly until dinner time.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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33 Bean Soup

Ingredients

Directions

Prepare

  1. Crack the soup bone and place it in a pot with water to boil.

  2. In another pot, add the beans and enough water to cover them.

  3. Draw water from the pot with the bone and add it to the beans.

  4. Add fresh water to the beans and also to the pot with the bone.

Cook

  1. After cooking, remove the bone and pour the broth into the beans.

  2. Cook slowly until dinner time, preferably starting early in the morning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beans
Provide starch and body, so the soup thickens as the beans soften and release their starch.
Soup bone with marrow
Adds savoury flavour and richness to the broth as it simmers.

The step that matters

Cook slowly. A gentle simmer lets the beans soften evenly while their skins stay intact. A hard boil can split the skins and break the beans down unevenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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