- 4 cups leftover baked beans, liquid and all
- 4 cups water
- 1 large onion, peeled and quartered
- 4 cups canned tomatoes, undrained
- 1 tablespoon butter
- salt and pepper to taste
Put beans, onion and water into kettle and simmer slowly for 1 hour. Remove from heat and rub all, with water, through sieve. Return to kettle, add tomatoes to bean mixture and simmer 1 hour longer.
Season to taste with salt and pepper and add butter. Will serve 6 to 8. This soup is excellent warmed up the second day.