Bean Soup

Name: Bean Soup
Ingredients: 1 cup beans; 2 quarts water; 1/2 cup tomatoes (may be omitted); 1 slice onion; Salt and pepper

From Camp cookery (Milam, for Boy Scouts), 1918

Lentils are good combined with beans in this kind of soup, or split peas may be used.

Presented as published in 1918. 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

117Calories

5 gProtein

27 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories117 kcal

Protein4.7 g

Carbohydrates27 g

Fiber7.4 g

Sugars13 g

Total Fat0.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium68 mg

Potassium597 mg

Calcium154 mg

Iron1.3 mg

Magnesium65 mg

Phosphorus98 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A71 mcg

Vitamin E1 mg

Vitamin K66 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate81 mcg

Choline35 mg

Caffeine0 mg

Water2206 g

As published

This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 19. The excerpt below is the record exactly as published.

Bean Soup 1 cup beans 2 quarts water }/2 cup tomatoes (may be omitted) 1 slice onion Salt and pepper

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