Baked Bean Soup

Recipe of the Week
 
Baked Bean Soup
 
Courtesy of
Oliver Del Signore
 

When I saw “Baked Bean” listed under “Soups” in the Fannie Farmer cookbook I could not imagine the two going together. I looked at the recipe and the text described it as “delicious.” So I tried it. And it was!

I used B&M brand beans. You can make your own beans or use another brand, but stick to the ones in molasses.

Ingredients

6 cups water
4 cups Baked Beans (in molasses)
1-1/2 cups canned tomatoes
1 large onion, chopped
3 stalks celery, chopped
1-1/2 teaspoons chili powder
Salt and pepper

Method

Put the water, 3 cups of the baked beans, the onion, celery, tomatoes, and chili powder in a large pot. Bring to a boil, reduce the heat and simmer, partially covered, for 30 minutes.

Carefully puree the mixture in a blender or food processor, or mash and beat by hand until smooth. Return to the pot, add the reserved 1 cup of beans and reheat after adding salt and pepper to taste.

Serve with a salad and some nice, dense bread.








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