Try this Baked-Bean Soup recipe, or contribute your own.
Suggest a better descriptionThis 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
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 71 | ||
Calories from Fat: 36 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 33.4mg | 1 % | |
Potassium 87mg | 2 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 7.7g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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