Butter Bean Soup
Ingredients
- 2/3 cup butter beans
- 1 3/4 pint water or general household stock
- a few bacon scraps or rinds or a bacon bone
- 1 medium sized onion weighing about 3 1/2 oz
- 2 sticks celery
- 1/2 small turnip weighing about 1 oz
- 1 medium sized potato weighing about 3 1/2 oz
- 2 tsp bacon fat
- bouquet garni
- a blade of mace
- 8 1/2 floz milk
- salt and pepper
Instructions
- Wash the beans.
- Heat the water or stock to boiling point, pour it over the beans, and leave to soak overnight.
- Chop the bacon, if used. Prepare and slice the vegetables.
- Heat the bacon fat in a deep saucepan, add the bacon or bone, and vegetables, and fry gently for 10 minutes.
- Add the soaked beans and the liquid, the bouquet garni, and mace.
- Heat to boiling point, cover, and simmer for 2 hours or until the beans are quite soft.
- Remove the bouquet garni and bone, if used, and rub the vegetables and cooking liquid through a sieve, or process in an electric blender.
- Return to a clean pan and add the milk.
- No starch thickener other than the potato should be needed.
- Re heat and season to taste.
Calories: 106 kcal
Carbohydrates: 17 g
Protein: 4 g
Fat: 3g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 583 mg
Potassium: 361 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 369 IU
Vitamin C: 11 mg
Calcium: 63 mg
Iron: 1 mg