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Amish Bean Soup I
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2 to 3 tablespoons butter
1 cup cooked beans
1/4 cup water
3 quarts milk
salt and pepper to taste
allspice to taste – optional
2 quarts stale bread crumbs, or enough to thicken
Brown butter in a saucepan. Add beans and water. Bring to boiling point, then add about milk, salt, pepper and allspice. Boil, then remove from stove. Add bread crumbs. 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 hard-boiled eggs with the bread crumbs, omitting the beans.
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