Nell B. Nichols

Bean Porridge

Preparation info
  • Makes

    8

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Most country kitchens keep makings for this tasty, main-dish soup on hand

Ingredients

  • 4 c. cooked or canned baked beans, puréed
  • 2 c. stewed tomatoes (fresh or canned)
  • 1

Method

  • Combine bean purée, tomatoes, bay leaf, parsley and chili sauce.
  • Cook remaining vegetables until just tender in 1 to 1½″ water.
  • Combine bean-tomato mixture, vegetables, 2 qts. water and salt Simmer 2 hours. Serve hot.