Haricot Soup

1 lb. of haricot beans, dried or tinned

½ lb. of onions

1 lb. of turnips

2 carrots

2 sticks of celery

1 teaspoonful of mixed herbs

½ oz. of parsley

1 oz. of butter

2 quarts of water

Pepper and salt to taste

Directions

Cut up the vegetables and set them to boil in the water with the haricot beans (which should have been steeped over night in cold water unless you decide to use tinned haricot beans), adding the butter, herbs, and seasoning.

Cook all very gently for 3-1/2 to 4 hours, stirring occasionally.

When the beans are quite tender, rub the soup through a sieve, adding more water if needed; return it to the saucepan, add the parsley chopped up finely, boil it up and serve.