Baked Bean Soup

Name: Baked Bean Soup
Cuisine: United States
Ingredients: ¾ of a pint of baked beans; 2 sticks of celery, butter, flour, chilli sauce or Tabasco, salt and pepper.; 2 sticks of celery, butter, flour, chilli sauce or Tabasco, salt and pepper.; 2 sticks of celery, butter, flour, chilli sauce or Tabasco, salt and pepper.; 2 sticks of celery, butter, flour, chilli sauce or Tabasco, salt and pepper.; 2 sticks of celery, butter, flour, chilli sauce or Tabasco, salt and pepper.; 1 small onion; ½ a pint of tomato pulp; 2 sticks of celery, butter, flour, chilli sauce or Tabasco, salt and pepper.; 2 sticks of celery, butter, flour, chilli sauce or Tabasco, salt and pepper.

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

¾ of a pint of baked beans
½ a pint of tomato pulp
1

Americas
United States
Vegetarian
Soup

Method

Put the beans, the chopped celery and sliced onion in a saucepan and cover with 3 pints of water. Bring to the boil and simmer for about 40 minutes till the beans are tender. Then rub through a sieve, replace this purée in a saucepan, add the tomato pulp and the seasoning of salt, pepp