If the soup is liked thin, of course more water can be added.
BEAN SOUP, OR PUREE OF WHITE HARICOT BEANS .-- Proceed exactly as in the above recipe, only substituting white haricot beans for red.

It is a great improvement to add a little boiling cream, but of course this makes the soup much more expensive.

Some cooks add a spoonful of blanched, chopped parsley to this puree, and Frenchmen generally flavour this soup with garlic.
BEAN SOUP, GREEN .-- Boil a quart of ordinary broad-beans in some stock or water with an onion, carrot and celery.

Remove the skins when the beans are tender and rub the beans through a wire sieve.

Colour the soup with a little spinach extract--( vegetable colouring, sold in bottles)--add a little piece of butter, a little powdered sugar, pepper and salt.