Baked Bean and Tomato Soup

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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
•  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.