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Soup Mixture

A tomato soup mixture for canning, made with tomato pulp, corn or beans, okra, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Tomato and okra work together. They rank in the top 3% of all ingredient pairs, and cooks put them together in 327 recipes. Both carry damascenone, which smells apple, rose. The science ↓

Soup Mixture

Ingredients

Directions

Prepare the pulp

  1. Heat the tomato pulp and pass it through a sieve to remove seeds.

  2. Cook the pulp down to a ketchup-like consistency.

  3. Measure the pulp.

Season and pack

  1. Add corn or beans, okra, and seasonings to the pulp.

  2. Cook the mixture together for 10 minutes.

  3. Pack the mixture into No. 2 cans or glass jars.

  4. Exhaust the cans for 5 minutes.

Process

  1. Process the cans for 1 hour continuously or intermittently.

  2. For less red tomatoes, add 1 cup of pimento per gallon of pulp.

  3. Peel tomatoes carefully to keep them whole, removing the core without cutting into the seed cells.

  4. Pack only red, ripe, sound tomatoes whole or in large pieces.

  5. Add 2 teaspoons of the sugar and salt mixture to each quart jar.

  6. Process quart jars for 25 to 30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + okratop 3% of all pairs
    Smell alikemoderate
    Cooked together327 recipes

    Shared aroma: damascenone (apple, rose).

  2. Okra + oniontop 4% of all pairs
    Smell alikestrong
    Cooked together715 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Tomato + corntop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Corn + okratop 6% of all pairs
    Smell alikemoderate
    Cooked together161 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomato pulp
Forms the base of the soup and, when cooked down, gives body and concentrated tomato flavor.
Corn or tiny lima beans
Adds bulk and mild sweetness, giving the mixture substance beyond the tomato base.
Okra
Adds body and thickness as it cooks into the mixture.
Sugar
Balances the acidity of the tomatoes and adds sweetness.

The step that matters

Cook the pulp down to a ketchup-like consistency. Cooking off excess water concentrates the tomato flavor and thickens the pulp, so the finished mixture is not thin or watery.

Swap the onion

How well each one fits the dish's main ingredients (tomato, corn, okra, sugar, pepper):

  1. Capsicumfits better
  2. Sweet potatofits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against tomato, corn, okra, sugar, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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