Pomeranian Soup

Put one quart of red haricot beans in a saucepan of water with a lump of salt,
and boil them until soft. Drain the beans, put half of them on a wire sieve, and rub
them through with the back of a wooden spoon. Put the mashed beans into a saucepan,
and stir in gradually sufficient broth to make the soup, which will be three or
four pints. A head of celery cut small and previously boiled in soup will greatly
improve the flavor. Put in a small bunch of parsley, and sweet herbs and the whole
beans, season to taste with pepper and salt, and boil all for fifteen minutes or a little
longer. Remove the bunch of herbs from the soup, pour it into a tureen, and serve
it with sippets of toast or croutons of fried bread.