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Pomeranian Soup

Soak 3 cupfuls of red kidney beans over night in cold water; drain, cover with fresh boiling water and simmer until very soft. Drain, rub one-half of them through a fine sieve, adding to them gradually equal quantities of stock and the water in which they were boiled until reduced to a thin broth. Add to this I bunch of sweet herbs, salt and pepper, simmer for half an hour, remove the herbs and add the reserved whole beans. Simmer for fifteen minutes longer and serve with long croutons of fried bread.