Bean Soup (Handwritten Card)

Ingredients

• 1.beef soup meat, 2–3 lbs / 1–1.5 kg
• 2.6 litre water
• 3.1 beef knuckle bone, cut in 4
• 4.marrow bones, a dozen or more; cooked separately
• 5.250 millilitre white beans, cooked with soup
• 6.500 millilitre sugar beans, brown; cooked with soup
• 7.2 carrots
• 8.1 potato, large
• 9.1 onion, large
• 10.2 leeks
• 11.1 stalk celery
• 12.2 turnips
• 13.2 parsnips
• 14.pumpkin, a slice
• 15.1 tomato, large; skinned
• 16.1000 millilitre mixed beans, cooked separately in salted water; reserved for adding back

Method

1. 1.Boil up the water, soup meat and knuckle. Skim. Add the beans — boil and skim. When the stock is clear, add all the vegetables. Simmer gently for 4–5 hours.
2. 2.In the meantime cook the extra mixed beans separately in salted water until tender. Strain and set aside.
3. 3.Strain the soup. Liquidise the beans and vegetables which were cooked in the soup. Discard the bones and set aside the soup meat. Wash off the soup meat.
4. 4.To the soup add the puréed vegetables, the extra cooked beans and the soup meat.
5. 5.Cook the extra marrow bones in salted water and cool. When cool, scrape off and clean. Add these marrow bones to the soup.
6. 6.Season the soup WELL with salt, pepper, H.P. sauce, soya sauce, Worcestershire sauce and some liquid Maggi. Season slowly and carefully, tasting all the while.
7. 7.This soup tastes better on the second day. If too thick, thin down with a little boiling water.

Notes

• Handwritten card variant of bean-soup.yaml. Key differences: '2–3 lbs soup meat' (vs 3 lbs typed), 'a dozen or more marrow bones' (vs 'as many as you need'), adds '1 large skinned tomato' not in typed version.
• Appears on page 71 of salads.pdf.