Bean and Tomato Soup Recipe ingredients

To prepare this Bean and Tomato Soup Recipe, first soak a quart of beans eight hours. Drain, and soak in warm water for another hour. Drain, and put into the soup-pot with a gallon of cold water; bring to a boil slowly. Add a half pound of chopped fat salt pork with 2 sliced onions and a bay leaf. Simmer gently for four hours. Then press and run the soup through a sieve. Return to the pot with a quart of canned tomatoes, and sweeten with 2 teaspoonfuls of granulated sugar. Boil half an hour, strain the soup through a colander, and place over the fire. Thicken it with a tablespoonful of flour rubbed into the same quantity of butter. Boil up once, and serve.