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White Bean Soup

Use three quarts of soup stock to each breakfast cupful of vegetables, such as onions, carrots and turnips, cut up into small pieces, having more of the onions than of the rest of the vegetables, and three breakfast cupfuls of white beans. Boil for an hour, then add a very little flour moistened, and salt and pepper to taste, sprinkling in a little parsley. Turn the soup into a tureen and serve.