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
Steps
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 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.
Ingredients
baked beans, celery, onion, water, tomatoes, butter, flour, salt, pepper