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BUTTER BEAN SOUP
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BUTTER BEAN SOUP

2 oz. of butter beans soaked overnight in 1 pint of water, 1/2 small onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. butter. Cook all the vegetables until tender, adding water as it boils away. When all is tender, rub the vegetables through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up the soup, and serve.

Enjoy the BUTTER BEAN SOUP!




General Soup Making Tips
Care should be taken to make this food attractive enough to appeal to the appetite rather than discourage it.