Bean Tomato Soup

Name: Bean Tomato Soup
Ingredients: 3 cups cold baked beans; 1 1/2 cups stewed tomatoes; 2 tablespoons butter; 3 pints water; 2 tablespoons flour; 2 slices onion; Salt; Pepper

From Efficiency in home-making and first-aid to good cooking, 1915

Presented as published in 1915. 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

1453Calories

51 gProtein

228 gCarbs

62 gFat

Full nutrition (33 nutrients)

Calories1453 kcal

Protein51 g

Carbohydrates228 g

Fiber51 g

Sugars26 g

Total Fat62 g

Saturated Fat15 g

Monounsaturated Fat16 g

Polyunsaturated Fat6 g

Cholesterol101 mg

Sodium4106 mg

Potassium3988 mg

Calcium711 mg

Iron22 mg

Magnesium421 mg

Phosphorus1013 mg

Zinc6.8 mg

Copper1.9 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C61 mg

Vitamin A34 mcg

Vitamin E3.2 mg

Vitamin K10 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.2 mg

Folate466 mcg

Choline58 mg

Caffeine0 mg

Water2536 g

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 60. The excerpt below is the record exactly as published.

BEAN TOMATO SOUP. 3 cups cold baked beans il/2 cups stewed tomatoes. or stewed beans. 2 tablespoons butter. 3 pints water. 2 tablespoons flour. 2 slices onion. Salt. Pepper

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