Recipe: Dried Bean or Pea Soup with Variations (USDA 1943)

DRIED BEAN OR PEA SOUP

Soak 1 cup of dried beans or peas overnight in a quart of water. In the morning, add another quart of water, pound of salt pork, an onion, and a few stalks of celery, if desired. Simmer until the beans or peas are tender.

Remove the salt pork and rub the rest through a strainer if a smooth soup is wanted. Cut the salt pork into tiny pieces and return to the soup. Add a tablespoon of flour mixed well with a little water to keep the bean pulp from settling to the bottom. Stir, reheat, and season with salt and pepper.

VARIATIONS:

WITH MEAT LEFTOVERS
In place of the salt pork in the recipe above, cook the beans with a ham bone, or add some chopped leftover meat, or a frankfurter cut into thin slices.

ADD ROASTED PEANUTS
Finely chopped or ground peanuts are good in bean soup, also.

WITH TOMATOES OR CARROTS
These add a touch of color and a few more vitamins to bean or pea soup.

FOR A SPICY SOUP
Add a clove of garlic, half a chopped onion, 1 tablespoon oregano, and 2 chili peppers. Strain after cooking. Heat again and serve.

From: Recipelink.com
Source: Recipe pamphlet: Dried Peas and Peas in Wartime Meals, USDA, AWI-47, June 1943