Baked Bean Soup
A dish with cold baked beans and onion at the center.
contains glutencontains dairy
Ingredients
US
Metric
- 710 ml cold baked beans
- 1420 ml water
- 2 slices onion
- 2 stalks celery
- 350 ml stewed and strained tomatoes
- 30 ml butter
- 30 ml flour
- 15 ml Chili sauce
- Salt
- Pepper
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Put the beans, water, onion, and celery in a saucepan.
- Bring to the boiling point, then simmer for thirty minutes.
- Rub the mixture through a sieve.
- Add the stewed and strained tomatoes and the Chili sauce, and season to taste with salt and pepper.
- Cook the butter and flour together, then stir into the soup to bind it.
Nutrition (estimated, per serving)
| Calories | 401 |
|---|---|
| Protein | 12.4 g |
| Fat | 15.8 g |
| Carbs | 53.4 g |
| Fiber | 12.8 g |
| Sodium | 889 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States