Baked Bean Soup
- 2 cups baked beans
- 1 onion, sliced
- 2 cups cold water
- Salt
- Pepper
- 2 cups thin white sauce (see White Sauce for Omelets, Cream Soups & Toast recipe)
Cook the baked beans and sliced onion in water until very soft. Drain. Add 1 cup of bean pulp to the thin white sauce. Add seasoning and hot milk to thin it, if necessary.
Submitted by Feb 20, 2010
15 min
30 min
45 min