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10 to 12
servingsMedium
Published 1966
Soups made with dried beans have a particular appeal in cold weather. They are hearty and filling. Dried beans have a splendid pantry life; properly stored, they will keep for a year or two. Note, however, that the longer the beans stand, the longer cooking time they require because water penetrates them more slowly.
Pick over and wash the beans. Cover them with water and soak overnight. Drain the beans, add eight cups of cold water, cover, and simmer for one and one-half hours.
Melt the butter in a heavy kettle. Add the celery and onions and sauté until tender but not browned. Blend in the flour and cook the mixture, stirring, for one minute.
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