Baked Bean and Tomato Soup |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A perfect, thrifty way to use up that dab of leftover baked beans. From the New England chapter of The United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 1/2 cups cold baked beans (canned is fine, your own recipe better) |
1 stalk celery, diced |
1 tablespoon diced onion |
3 cups water or 3 cups chicken stock |
2 cups cooked tomatoes (canned is fine) |
1 tablespoon butter, melted |
1 tablespoon flour |
1 teaspoon salt |
pepper |
Directions:
1. Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
2. Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
3. Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
4. Slowly add the roux to the pureed vegetables.
5. Season to taste with salt and pepper.
6. Heat to the boiling point and serve while hot.
7. For Vegetarian use the water and a Vegetarian baked beans.
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