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Baked Bean Soup Recipe
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To make Baked Bean Soup you will need
Ingredients
| 3 | cups | Cold baked beans | | 6 | cups | Water | | 2 | slices | Onion | | 2 | | Stalks celery with leaves | | 1 1/2 | cups | Stewed canned tomatoes | | 1 | tablespoon | Chili sauce | | 1 | teaspoon | Salt | | 1/2 | teaspoons | Fresh ground black pepper | | 1 | teaspoon | Sugar | | 2 | tablespoons | Butter | | 2 | tablespoons | Flour |
Instructions
This is a great way to use up leftover baked beans, and the regularity
with which this soup was served in Shaker communities indicates that they
had a lot of leftover beans. The dish was an absolute staple, and I think
it is really very good ... and certainly hearty.
Put the beans, water, onion, and celery in a saucepan and bring to a boil
for 30 minutes. They would rub this through a sieve, but I put mine through
the food processor. Do the same with the tomatoes and add to the soup. Add
the chili sauce and seasonings. Melt the butter and cook with the flour for
2 minutes to form a roux. Stir the roux into the soup and keep stirring
over medium heat until the soup thickens a bit.
Enjoy your Baked Bean Soup
How much is in a cup?
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Sat 9 Aug 2008
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