Then add browned flour (same as prepared for Potato Chowder) and the water in which the beans were cooked.

When ready to serve, the beans were added.

More water may be added until broth is thin enough for soup, then it would be called "brown bean soup." BOUILLON Buy a soup bone, cook with a chopped onion, one stalk of celery and a sprig of parsley until meat falls from bone.

Season with salt and pepper.

Strain the broth into a bowl and stand aside until perfectly cold.