Baked Bean And Tomato Soup

1. 1

   Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.

2. 2

   Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.

3. 3

   Melt the butter in a small saute pan and add the flour; cook until a very light golden color.

4. 4

   Slowly add the roux to the pureed vegetables.

5. 5

   Season to taste with salt and pepper.

6. 6

   Heat to the boiling point and serve while hot.

7. 7

   For Vegetarian use the water and a Vegetarian baked beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.