Friday, January 19, 2018

Bean and Bacon Chowder (1960)

  • 1 cup dried navy or pea beans
  • 1 quart water
  • 4 slices bacon, diced
  • 1 onion, chopped
  • 1 cup diced potato
  • 1 cup diced celery and leaves
  • 1 can tomatoes
  • 2 tbspns flour
  • 2 cups hot milk
  • 2 tspns salt
  • 1/2 tspn pepper
Combine beans and water in large kettle. Bring to boil, and boil for 2 minutes. Let stand for 1 hour. 

Cook bacon and onion unit lightly browned. Add, with fat, to beans. Simmer, covered, for 1 hour. Add all ingredients, except flour and milk, and simmer 30 minutes. 

Thicken with flour blended with a little cold water. Add milk. Makes about 2 quarts.

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Soup Recipes
Cream of Spinach Soup with Egg Yolks (1976)
Cheddar Cheese Soup with Bacon and Almonds (1960)

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