Baked Bean And Tomato Soup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 cups cold baked beans (canned is fine, your own recipe better)
• 1 stalk celery, diced
• 1 tablespoon diced onion
• 3 cups water or 3 cups chicken stock
• 2 cups cooked tomatoes (canned is fine)
• 1 tablespoon butter, melted
• 1 tablespoon flour
• 1 teaspoon salt
• pepper

Recipe

• 1 combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
• 2 add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
• 3 melt the butter in a small saute pan and add the flour; cook until a very light golden color.
• 4 slowly add the roux to the pureed vegetables.
• 5 season to taste with salt and pepper.
• 6 heat to the boiling point and serve while hot.
• 7 for vegetarian use the water and a vegetarian baked beans.