Baked Beans Soup

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Saturday night supper soup.

Yield: Serves 4-6

  • 4 cups baked beans
  • Water
  • 3 tablespoons catsup (or more to taste)
  • Salt and pepper to taste

Combine beans with 1/2 cup water and puree in food mill or blender until smooth. Place in saucepan. Add additional water to desired consistency, along with catsup, and salt and pepper. Heat thoroughly.