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A football soup with lots of beans
Pamela Jeffrey
October 09, 1961
The best way to get warm, stay warm and yell your favorite football team to victory in the windy autumn chill is to plant a Thermos jug full of a good hot country soup on the tailgate at the very start of your station-wagon-and-stadium picnic. Martinis, whisky or hot buttered rum no doubt will supply their share of energy and central heating at the game, but a soup like this stays with you. It should be made at home, thick, savory and nourishing—so thick, in fact, that it will have to be ladled out of a large-mouthed Thermos and eaten with spoons from bowls.
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October 09, 1961

A Football Soup With Lots Of Beans

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Soak hearts overnight, or at least 6 hours. In the morning drain and put in large heavy pot with water. Cook the onion in the butter for 5 minutes. Add onion and celery to beans. Simmer 3 or 4 hours until beans are soft, adding more water if needed. Put through a sieve. Reheat to boiling point and add the seasonings, well mixed together. Pour into scalded Thermos and close. Add Madeira, slices of avocado and lime at the game. Serves eight.

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