| 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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“Jesus: The half has never been told”