Baked-Bean Soup

Baked-Bean Soup Ingredients

3 c Cold baked beans	1 ts Salt
6 c Water	1/2 ts Fresh ground black pepper
2 sl Onion	1 ts Sugar
2 Stalks celery with leaves	2 tb Butter
1 1/2 c Stewed canned tomatoes	2 tb Flour
1 tb Chili sauce

Instructions for Baked-Bean Soup

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. You might also try mustard or horseradish for a variation. These additions were common in the Hancock Shaker community. From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: SoupCuisine: Uncategorized

More like this...

Baked Bean Soup

Baked Bean Soup

Maries Baked Bean Soup

Oven-Baked Bean Soup

Bean Bean Bean Bake

Ingredient Insight - look inside this recipe

Beans	Butter	Celery	Flour
Onion	Salt	Sugar	Tomato

Soups Baked Celery Bean Butter Onion Tomato Lunch

for flavor and categorization

Recent searches:   nonfat icing   apple cobbler   dough spinach mozzarella   shrimp scampi   fajita beef   potatoes sweet bourbon-mashed   award winning pasta   roasted garlic sauce   sauce pasta wine white   broulee   bisquic   turf surf   cheese its   cakes easy   mushroom baked oven   banana bundt   oven baked chicken sour cream   pizza skins   apple punch   lime cool whip pie