Prep 30 mins
Cook 15 mins
A perfect, thrifty way to use up that dab of leftover baked beans. From the New England chapter of The United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 1 1⁄2 cups cold baked beans (canned is fine, your own recipe better)
- 1 stalk celery, diced
- 1 tablespoon diced onion
- 3 cups water or 3 cups chicken stock
- 2 cups cooked tomatoes (canned is fine)
- 1 tablespoon butter, melted
- 1 tablespoon flour
- 1 teaspoon salt
- Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
- Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
- Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
- Slowly add the roux to the pureed vegetables.
- Season to taste with salt and pepper.
- Heat to the boiling point and serve while hot.
- For Vegetarian use the water and a Vegetarian baked beans.
This is a delicious and easy to make soup. Since I was in a hurry, I passed on the roux but added some Wondra flour near the end... just sprinkle and stir in. It's a trick I learned from watching some old Julia Child taped shows. I will definately make it again.