1932 Economy BEAN SOUP Recipe | Glen And Friends Cooking

1932 Economy Bean Soup Recipe
Welcome Friends. It is Sunday morning so we're going to do another recipe from depression-era cookbooks and today we're going to do one out of this Five Roses guide to good cooking this was published in 1932 by the Five Roses flour company.
Ingredients:
796 mL (28 oz) diced tomatoes
500 mL (2 cups) dry beans (soaked overnight)**
15 mL (1 Tbsp) butter
3 celery stalk, diced
1 onion, diced
10 mL (2 tsp) salt
Pepper to taste
5 mL (1 tsp) Worcestershire sauce

**sub 2 596 mL cans beans

Method:
Soak beans overnight and drain.
Place beans, tomatoes, and enough water to cover in a pot.
Cook tin medium heat until beans are cooked through.
Fry celery and onion in butter, until translucent.
Add onion and celery to the soup, along with the salt, pepper, and Worcestershire sauce.
Use an immersion blender, potato masher, food processor, or blender; to blend soup to your desired consistency.
If the soup is too thick - thin with water.
If the soup is too thin - thicken with flour rubbed with butter.

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