Baked Bean and Tomato Soup

Total Time
45mins
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

Ingredients Nutrition

  • 1 12 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
  • pepper

Directions

  1. Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
  2. Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
  3. Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
  4. Slowly add the roux to the pureed vegetables.
  5. Season to taste with salt and pepper.
  6. Heat to the boiling point and serve while hot.
  7. For Vegetarian use the water and a Vegetarian baked beans.

Reviews

(1)
Most Helpful

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.

lynnski / LA December 18, 2006

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