Ingredients
1 lb navy beans
1 lb prunes
1 qt cut carrots
1 1/2 qt cut potatoes
1 lb beef stew meat
1 onion
1 salt and pepper
12 whole cloves
Directions
Soak 1 pound navy beans overnight. Cook beans, prunes, beef and
vegetables separately. Do not drain. Mix all together and simmer
until the flavors are mixed.
Servings: 1 servings
Bean & Beef Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Beef; Meat; Soup; Stew
The History of Recipes
We are able to trace the history of meal recipes way back into the far past, in fact as far back as early Egypt, and possibly even further than that. Interesting though that is, these, ancient cook books were just basic hieroglyphic instructions for preparing meals.
As we move into Roman times 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. This early Roman chef tells us how the ancient chefs used many spices, including some that we all recognise such as thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new culinary ideas prompted an outbreak in publications on food, most of which are kept safe in private cookery archives. By the advent of the 20th century, cooking books are greatly in demand mostly as a result of higher levels of literacy, people having more free time and disposable income. |
We hope you enjoy this Bean & Beef Soup recipe.
