Recipe of the Week: Baked Bean Soup

The following baked bean soup recipe is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021.

  • 3 slices bacon
  • 2 cups baked beans
  • 4 cups cold water
  • 1 tablespoon flour
  • 1 tablespoon butter or butter substitute
  • Salt
  • Pepper
  • Paprika

Cook bacon. Add to beans. Add cold water and cook until beans are soft, then rub through a strainer. Place on the fire and add a little more water, if needed, as the soup must not be too thick. Bind with the flour and butter. Cook two or three minutes. Season with salt, a dash of pepper, and paprika.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!


  1. I am always on the look out for new recipes especially anything to do with rice and beans. I have to say, though, that this Baked Bean Soup recipe is lacking. The ingredients are plain enough, but I got totally lost with the directions. Is this all done in a pot? What does it mean to “rub through a strainer?” I think I can figure it out, but a little more direction and clarity will make this a recipe more usable for a less experienced cook.

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