Baked-Bean Soup

Directions

1. Use 2 cups stewed and strained tomato in place of the milk if preferred.
2. Pick over and wash the vegetable and soak several hours or overnight.
3. Drain and add measured water and small onion, with a 2-inch cube of salt pork if desired.
4. Cook gently 5 or 6 hours until liquid is reduced one half.
5. Remove salt pork and rub vegetable through a strainer to remove skins.
6. Melt butter, add flour and enough stock to make mixture thin enough to pour.
7. Add to rest of stock, stir until it boils, season, and serve.
8. Milk may be added or not.
9. If used, it may be mixed with butter and flour as for white sauce.
10. If too thick, soup may be thinned with milk or water, and water must be added if it boils away.