This recipe actually came from our newspaper. It was sent in by a reader for a soup article that the paper used to do at Super Bowl time. The sender indicated that it was from an old Farm Journal country Cookbook. I haven’t checked out which book it might be in, however.
I made a few additions to the soup. Although it didn’t make our top 10 or 15 “make again” soup list, I am posting it because it is a freezer/pantry shelf soup easily made in an emergency. I think this one might appeal to kids. My additions to the recipe were a half pound of hot dogs sliced into coins and browned separately in a skillet. I also added a can of undrained whole kernel corn and reduced the amount of water by 1/2 cup. I left out the celery, mainly because I did not have time to cook it some before adding it to the soup. I wasn’t sure that the celery would get done enough to suit my hubby. I will tinker with the recipe some more if I make this again.
Tomato-Bean Chowder
1 (16 oz.) can pork and beans
1 (10 1/2 oz.) can condensed tomato soup
1 1/2 c. water
2 T. dried minced onion flakes
1 T. Worcestershire sauce
1/8 t. pepper
Open pork and beans and tomato soup and empty into a medium saucepan. Use the measured-out water to rinse out the cans and add it to the saucepan. Add remaining ingredients. Bring to a boil, lower heat and simmer 15 to 20 minutes. Makes 6 servings.
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