| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 3 | c | Cold baked beans |
| 6 | c | Water |
| 2 | sl | Onion |
| 2 | Stalks celery with leaves | |
| 1 1/2 | c | Stewed and strained tomatoes |
| 1 | tb | Chili sauce |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | ts | Sugar |
| 2 | tb | Butter |
| 2 | tb | Flour |
INSTRUCTIONS
Put beans water, onion, and celery in saucepan; bring to boiling point, and then simmer 30 minutes. Rub through a sieve, add tomato, chili to tomato mixture. Cook together and heat through. Mustard and/or horse-radish was also used by the Hancock shakers to season Baked Bean Soup . Serves 6 Note: I used Bush'es canned beans because they resemble homemade bake beans. I thought that this was a really wonderful, simple Saturday night soup to whip up. Mary Curtis Posted to EAT-L Digest 1 November 96 Date: Sat, 2 Nov 1996 17:07:06 -0500 From: Mary Curtis <mcurtis@ONE.NET>
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