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BEAN AND POTATO SOUP

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Seventh-day Adventist Publishing Association · Battle Creek, Michigan · Apr 16, 1901

FromReview and Herald, Vol. 78, No. 16.

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BEAN AND POTATO SOUP

Soak half a pint of dry white beans overnight; in the morning drain, and put to cook in boiling water. When tender, rub through a colander. Slice sufficient potato to make one quart, cook in as small a quantity of water as possible, rub through a colander, and add to the beans. Add sufficient milk or water to make two quarts, and as much prepared thyme as can be taken on the point of a penknife, with salt to season. Boil for a few minutes, add a teacup of thin cream, and serve.