Baked Bean Soup

Name: Baked Bean Soup
Ingredients: Three cups cold baked beans; three pints water; two slices onion; one and one-half cups stewed and strained tomatoes; two stalks celery; two tablespoons butter; two tablespoons flour; one tablespoon chili sauce; salt; pepper

From Simple cooking of wholesome food for the farm home, 1913

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1504Calories

53 gProtein

233 gCarbs

63 gFat

Full nutrition (33 nutrients)

Calories1504 kcal

Protein53 g

Carbohydrates233 g

Fiber53 g

Sugars27 g

Total Fat63 g

Saturated Fat15 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.7 g

Cholesterol101 mg

Sodium5047 mg

Potassium4734 mg

Calcium682 mg

Iron21 mg

Magnesium452 mg

Phosphorus1066 mg

Zinc6.9 mg

Copper1.8 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C66 mg

Vitamin A5.8 mcg

Vitamin E0.4 mg

Vitamin K2.1 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.8 mg

Folate448 mcg

Choline21 mg

Caffeine0 mg

Water2594 g

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 9. The excerpt below is the record exactly as published.

Baked Bean Soup. — Three cups cold baked beans, three pints water, two slices onion, one and one-half cups stewed and strained tomatoes, two stalks celery, two tablespoons butter, two tablespoons flour, one tablespoon chili sauce, salt, pepper

Cook this with the app: pantry check, scaling, and the assistant.