[Pete from Shawnee Mission]

Link to the 1945 Navy Cookbook open to the Soups Section. 100 portion size recipes for running a mess hall, Church Picnics, feeding the homeless, or for your soon to be needed Joe Biden New Depression Charitable Soup Kitchen! (Note on the recipe....because lectins I would soak beans 8 hours and definitely drain before starting to cook the soup. Info on lectins not available when book written.)

You can arrow forward and back through the book. (Link open to Knickerbocker Bean soup.)

USN Cookbook--Soups

Pollard; General link for your (Or anyone who is reading this post's) Prepper files and just in case SHTF and everyone decides to bug out and show up at your place! Feed them for cheap with soup (like the Navy) and avoid having to shoot them, at least for a while!

Cookbook of the US Navy

***The front has info on using dehydrated foods.

[Pollard]

Link added to profile page. No way to download it since it's .php pages with images. I'll add a link to this soup thread too.

Seems my prepper files are a bit lacking in the soup dept. I've got 2 cream of any soup recipes and 4 potato soup recipes. There are Dutch Oven recipes, some of which are probably soups/stews and of course plenty of bean recipes.

Going to have to rectify that. There is one other recipe and it looks really good,

Spinach Vegetable Soup

Ingredients

• 1 small onion, chopped
• 1 celery rib, chopped
• 1 tablespoon butter
• 2 cans (14½ ounces each) reduced-sodium chicken broth or vegetable broth
• 1½ cups diced peeled potatoes
• 1 small turnip, peeled and chopped
• 1 cup chopped carrots
• ½ cup chopped green pepper
• 1 teaspoon garlic powder
• 1 teaspoon each dried thyme, basil and rosemary, crushed
• 1 teaspoon rubbed sage
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
• 1 can (14¾ ounces) cream style corn
• Dash to ⅛ teaspoon cayenne pepper

Directions

1. In a large saucepan, sauté onion and celery in butter until tender. Add the broth, potatoes,turnip, carrots, green pepper and seasonings. Bring to a boil. Reduce heat, then cover and simmerfor 15-20 minutes or until vegetables are tender.
2. Stir in the spinach and corn, and allow to cool slightly. Puree one-half of the soup in a blender,then return to the pan. Add cayenne and heat through.

[Silentgypsy]

I s!till have my mother’s copy of the USN cookbook. I made their blondies and WOW!