Baked Bean and Tomato Soup

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

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
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DIRECTIONS

  • 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.
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