AMISH BEAN SOUP
Source of Recipe
Aunt Saunny
Brown 2 or 3 Tablespoons butter in a saucepan. Add 1 cup cooked beans and 1/4 cup water. Bring to boiling point, then add about 3 quarts milk, salt and pepper to taste; allspice if desired. Boil, then remove from stove. Add about 2 quarts stale, thinly-sliced bread crumbs, or enough to thicken. Cover and let stand 1/2 hour before serving. Serve with pickled red beets or pickles.
Variations: Instead of beans used diced potatoes.
*For egg soup add about 6 or 8 diced hardboiled eggs with the bread crumbs, omitting the beans.
|
|
member logon
