Baked Bean Soup
- 3 cups cold baked beans
- 3 pints water
- 2 slices onion
- 2 stalks celery
- 1 1/2 cups stewed and strained tomatoes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon Chili Sauce
- Salt
- Pepper
Put beans, water, onion, and celery in saucepan; bring to boiling point and simmer thirty minutes (be patient, you rascal). Rub through a sieve, add tomato, and Chili Sauce, season to taste with pepper and salt, and bind with the butter and flour cooked together. Serve with Crisp Crackers.
Submitted by Aug 14, 2009
15 min
30 min
45 min