Here are the basic recipes for bread and bean soup.
Bread, refered to as camp bread is very basic and very easy. Just remember to cook it in crockery or glassware, it supposedly does poorly in metal cookware. 6 cups flour, 2 teaspoons salt, 3 cups water at room temperature, one teaspoon dry yeast (about half a packet). Mix salt into flour. dissolve yeast in water. Add water and yeast to flour mix well. Cover bowl and let stand in a relatively warm place overnight (12-24 hours). This results in a sticky dough. When ready to bake pour dough in cookware, loafpan,etc. as long as it isn't metal. Then allow to stand about one hour. Bake in a 375 degree oven for 45 minutes or until top is golden brown. Mine came out very tasty, though a bit heavy and a little chewy. Might have left it in the oven longer or maybe I left it rise too long. But, it is very like sourdough bread and as I said pretty easy, no sugar, no fat, no kneading, whats bad about that?
Bean soup starts with soaking dry beans overnight. I use one lb of great northern, and one pound of Navy pea beans. You may use whatever you like, even canned beans if you like, but I think it loses something in flavor if you don't soak dry beans overnight. Next, in a large pot or dutch oven over medium heat, brown the bacon ends which you've cubed about 1/4 ", trying to cut off as much fat as possible. Add about 1/2 medium onion diced relatively fine and grate one large carrot into the mix. Here, I add oregano, accent, garlic granules (not garlic salt), and a bit of ground coriander. Stir regularly and saute until the bacon is crisp on the outside. Add 2 cups water, scrape the bottom and simmer for about 1/2 hr. I used left over ham here and cubed it about 1/2-3/4 inches, about 2 lbs of ham. Add the ham and drain the beans and add them. Also add basil and parsley. add enough to cover the whole thing by about 1 1/2 ".stir and bring to a boil. Reduce heat and simmer for about two hours or until beans are tender.
I don't give amounts for the spices, as it is usually a matter of taste and I use dry spices and if you use fresh herbs, they will have a different strength. Oh yes, I used about 1 1/2 lbs bacon ends. Around here you can buy them in 2 lb vacuum packs, much cheaper than sliced bacon and you can usually salvage enough almost normal slices for breakfast or a decent BLT. I've also used smoked ham hocks for the stock and the ham. This makes a big batch of soup and it is great re-heated, not to mention a real budget-strecher.
I've got a couple of other budget strechers I learned from my late Pa Dutch grandmother, who had to feed a family of 12 during the depression. Sometime, I'll offer them.