Baked Bean Soup

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 3 cups cold baked beans.
  • 3 pints water.
  • 2 slices onion.
  • 2 stalks celery.
  • cups stewed and strained tomatoes.
  • 2 tablespoons butter.
  • 2 tablespoons flour.
  • 1 tablespoon Chili sauce.
  • Salt.
  • Pepper.

    Method

    Put the first four ingredients in saucepan; simmer thirty minutes. Rub through a sieve, add tomato and Chili sauce, season to taste with salt and pepper, and bind with the butter and flour cooked together.