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.
















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