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New England Baked Bean Soup

New England Baked Bean Soup
5 votes, 3.40 avg. rating (69% score)

Like a good New Englander, I adore baked beans. On their own with brown bread for Sunday supper, alongside a burger at a summer cookout, or spooned on top of scrambled eggs in the morning for breakfast — those sweet, molasses-infused beans always find a spot on the menu. Still, it’s fun to think of new ways to get a baked bean fix.

New England Baked Bean Soup

Photo/Art by Aimee Seavey
New England Baked Bean Soup

In the Jan/Feb 2013 issue of Yankee, we feature the original Fannie Farmer Cookbook in our “Up Close” column, compiled by Deb Despres, and I knew it would be a good place to find a new way to enjoy baked beans.

Farmer was born in the Boston suburb of Medford in 1857 and graduated with promise from the Boston Cooking School in 1889 at the age of 32. She remained at the school for another 13 years, and in 1896 her cookbook classic The Boston Cooking-School Cook Book was published, eventually becoming the bestselling cookbook of of its time. Written for housewives instead of “professionals,” it aimed to provide information on basic nutrition alongside its many recipes. The book became so popular that later editions (and it’s still being published today) were simply titled The Fannie Farmer Cookbook.

This edition is from 1920, and sure it enough, it had a recipe for Baked Bean Soup. Yum!

Baked-Bean-Soup Fannie Farmer

Photo/Art by Aimee Seavey
For inspiration I turned to the original Fannie Farmer Cookbook.

By starting with cold baked beans, then thinning most of them out with water along before adding tomatoes, celery, onion, brown sugar and a hint of hot sauce, you’ll be on your way to baked bean soup in no time. I took some liberties with Ms. Farmer’s recipe, omitting the flour and butter, and keeping things simple with canned baked beans and tomatoes.

Baked Bean Soup Ingredients

Photo/Art by Aimee Seavey
Making Baked Bean Soup

By pureeing the soup before adding the remaining baked beans (I used a handheld immersion blender) you remove all traces of the extra veggies, but if you want a chunkier soup you can leave it as-is.

Basically, if you love baked beans, you’re going to love this soup. I enjoyed my pot for supper with a toasty grilled cheese or buttery English muffin over the course of a few evenings — perfect for this cold New England winter weather!

New England Baked Bean Soup

Photo/Art by Aimee Seavey
Eat your baked beans and sip them, too!

Ready to make your own?

New England Baked Bean Soup Recipe Links

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

Aimee Seavey

Author:

Aimee Seavey

Biography:

Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.
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4 Responses to New England Baked Bean Soup

  1. lercier debe August 24, 2013 at 12:02 am #

    I need recipe for new england beked beans soup recipe

  2. Aimee Seavey August 26, 2013 at 9:30 am #

    Hi Lercier. The Baked Bean Soup recipe is at the bottom of the article – just click on the words “View and print the recipe for New England Baked Bean Soup” and it will take you to the recipe. Thanks!

  3. sam February 13, 2014 at 11:55 am #

    Sorry, I was not trying to rate this, I was trying to read the first review and left it w/one star by mistake… want to try it, and hope I can re-rate.

    Sam

    • Aimee Seavey February 13, 2014 at 12:27 pm #

      No worries, Sam. Hope you enjoy it!

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