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Pomesarian Soup

Soak three 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 a 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 breads.