Tomato and Bean Soup Recipe ingredients

To prepare this Tomato and Bean Soup Recipe, first pour 3 pints of cold water over beef-bones and place on the fire. Add half a sliced carrot, 2 stalks of refuse celery, and a grated onion. Simmer slowly for four hours in a covered pot, until the liquid is reduced to one-half.

Turn all into a bowl and let it stand until it becomes cold. Skim the fat off, take out the bones and rub the vegetables through a colander back into the liquor.

Season to taste with salt and pepper. When it begins to boil, add a cupful of stewed tomato and one of baked beans. After cooking half an hour rub all hard through the colander into another saucepan. Thicken with a teaspoonful of butter rubbed with 1 of flour. A little chopped parsley is an improvement. Boil hard for a moment and turn upon small squares of fried or toasted bread laid in the bottom of the tureen. This is a fine way to use up left-overs of stewed tomatoes and baked beans.