Carrot Soup Recipe

1 pint haricot beans.

5 pints water.

2 ounces butter.

1 ounce salt.

6 large carrots.

2 large onions.

1 small head of celery.

1 teaspoon peppercorns.



Dissolve the butter in a large saucepan. Slice the vegetables, and place

them in the saucepan together with the water and peppercorns, and simmer

for one hour. Add salt, and simmer for another hour and a half. Strain.

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