Baked Bean Soup

Ingredients

• 1 1/2 cups cold baked beans
• 4 cups boiling water
• 1 small onion
• scant 1/4 teasp celery salt
• 1/2 cup tomato catsup
• 1 tablesp butter
• 1 tablesp flour

Method

1. 1

   Combine baked beans, boiling water, chopped onion, and celery salt.

2. 2

   Cook for 20 minutes, then rub through a sieve.

3. 3

   Add tomato catsup, and stir in melted butter and flour mixture.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 84. The excerpt below is the record exactly as published.

1 tablesp flour. Cook until tender. Do not add the butter and flour until about 15 minutes before removing from the fire. — £Mrs. L. W., Ind. Tomato Soup III To 2 large potatoes, peeled and sliced, add 3 onions and 6 tomatoes, peeled and sliced. Boil all together in about 3 pts water, until the potatoes are soft, then mash all through a sieve and add 1 qt hot milk, butter the size of an egg, and 1 tablesp flour mixed to a thin paste with a little cold water. Season with pepper and salt and let boil until the flour is thor- oughly cooked. — [E. M. R., Cal. Cream of Potato Soup For each qt soup required, allow 3 medium sized potatoes, peeled and cut in slices, and cooked in sufiicient water to cover. When tender, rub through a colander, then return to the fire and add 3 cups hot milk, a lump of butter, and salt to taste. When the soup has come to a boil, add 1 tablesp flour rubbed smooth in a little cold water, and boil a few minutes longer, and serve. A slice of onion or a stalk of celery may be simmered in the soup for a few minutes to flavor it, if liked, and then removed. — [Miss E. I. B., Cal. POTATO AND BEAN SOUPS 133 Potato and Celery Soup • Boil 3 potatoes until soft, mash, then add I pt hot milk and 1 \ stalk celery trimmed and cut fine, 1 teasp chopped onions, half * tablesp flour blended with 1 tablesp butter and salt to taste.. ■ Let boil until the onion and celery are done. — [Mrs. C. E. G.,, I Ariz. i Potato and Onion Soup i To 3 medium sized potatoes, peeled and sliced, add 3 small ■ onions, sliced, y2 cup rice and 3 pts water. When done strain through a colander, add a lump of butter, and salt and pepper ■ to taste, and serve with crisp crackers. — [B. O., Kan. i ■ i Cream of Pea Soup j Drain the liquor from 1 qt canned peas, then add to the ; peas 2 cups clear, cold water and 1 slice of onion, with salt to ■ taste. Cook about 10 minutes, then strain and add 2 cups ! scalded milk, thickened with 2 tablesp flour blended with 2 ! tablesp butter. — [L. C, Pa. { Split Pea Soup Boil some beef bones in water in which corned beef or salt i pork has been boiled, but be careful that it is not too salty. ; When done, drain out the beef bones and add to the broth 1 i qt split peas, and let boil until soft, after which mash through ; a colander and return to the fire, with 1 onion, 1 small turnip \ and 1 carrot, chopped very fine. Boil until done. When i serving, drop some croutons in each plate. — [B. B., Pa. Bean Soup ! In the morning put 1 cup dried beans to soak in cold water ' with V2 teasp soda, for 1 hour, then parboil the beans in the j same water, and rinse thoroughly in cold water, after which j return to the fire with 1 qt clear, cold water and cook slowly j until soft, then add 1 or 2 cups tomatoes and cook Vz hour, | after which add a little butter and pepper, and salt, and a i very little sugar, to taste. — [B. O., Kan. i German Bean Soup j Boil 2 lbs lean meat from the rump in 2 qts water. Skim j when it begins to boil and then let it simmer 2i/^ hours. Add 1 carrot, 1 onion, 14 small parsnip and a few stalks of celery, I chopped very fine, and 3 cloves, 6 allspice, a small piece of red ] pepper pod, (tie spices in a cheese cloth bag) and boil 2 hours | 134 FARM AND HOME COOK BOOK longer, seasoning with salt to taste. Soak 2 cups dried beans in cold water over night, then pour off the water and boil in fresh water 1 hour, then pour off the water again and add boiling hot water enough to cook the beans until they are soft, but not soft enough to fall to pieces. When soft drain them through a colander, add them to the soup prepared as directed above, and boil all together Vz hour. — [N. P., N. H. Baked Bean Soup To 1 1,2 cups cold baked beans, add 4 cups boiling water, 1 small onion cut fine, and scant ^ teasp celery salt. Cook about 20 minutes, then rub through a sieve and add ^ cup tomato catsup with salt to taste. Melt and blend 1 tablesp butter

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