Bean Soup

Ingredients

• 1.1.5 kilogram beef soup meat, set aside after cooking; added back later
• 2.1 kilogram beef soup bones, discarded after straining
• 3.6 litre water
• 4.250 millilitre white beans, cooked with soup
• 5.500 millilitre sugar beans, brown; cooked with soup
• 6.2 carrots
• 7.pumpkin, a slice
• 8.1 potato, large
• 9.2 tomatoes, large; skinned
• 10.1 onion, large
• 11.2 turnips
• 12.2 leeks
• 13.2 parsnips
• 14.1 stalk celery
• 15.1000 millilitre mixed beans, cooked separately in salted water; reserved for adding back
• 16.marrow bones, cooked separately in salted water; scraped and cleaned

Method

1. 1.Boil up the water, the soup meat and the bones. Skim very well.
2. 2.Add the beans — boil and skim. When the stock is clear, add all the vegetables.
3. 3.Simmer gently for 4–5 hours.
4. 4.In the meantime cook the extra mixed beans separately in salted water until tender. Strain and set aside.
5. 5.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.
6. 6.To the soup, add the puréed vegetables, the extra cooked beans and the soup meat.
7. 7.Cook the extra marrow bones in salted water and cool. When cool, scrape off and clean. Add these marrow bones to the soup.
8. 8.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.
9. 9.This soup tastes better on the second day. If too thick, thin down with a little boiling water.

Notes

• Card note: 'This soup freezes very well.'
• Card note: 'This soup tastes better on the second day.'
• Easier method (also on card): Simmer meat and bones 4–5 hours. Strain and reserve broth; set aside meat. Add beans, boil and skim. Add vegetables and gently cook until beans and vegetables are quite soft. Purée the beans and vegetables. Add extra beans and replace the soup meat.
• Recipe spans two scan pages (pages 21–22 of salads.pdf).