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Bean Soup

A soup made from baked bean remains, water, onion, optional stock or meat, and tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beans and tomato match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,713 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bean Soup

Ingredients

Directions

Make the soup base

  1. In a pot, combine the remains of baked beans and enough water to thin the mixture.

  2. Add a chopped onion and cook until the beans are soft and pulpy.

  3. Pass the mixture through a colander to remove solids.

Finish the soup

  1. If available, add stock or pieces of fresh meat for extra flavor.

  2. Boil 1 pint of tomatoes.

  3. Strain the boiled tomatoes and add them to the bean soup.

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. Beans + tomatotop 1% of all pairs
    Smell alikestrong
    Cooked together2,713 recipes

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

  2. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

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

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Beans + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together369 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  5. Onion + meattop 17% of all pairs
    Smell alikelow
    Cooked together6,364 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Remains of baked beans
Provide the main body and thickening pulp of the soup.
Tomatoes
Add acidity and a fresh, tangy flavor to the soup.
Onion
Adds aroma and savory sweetness as it softens during cooking.

Swap the onion

How well each one fits the dish's main ingredients (beans, meat, tomato):

  1. Okrafits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against beans, meat, tomato. 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.

More bean soup recipes

Black 138Haricot 45White 36Baked 31Turtle 22Lima 16 See all 179 →

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