Baked Bean Soup Recipe

  • 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.