Baked Bean Soup Recipe

Name: Baked Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cold vegetarian baked beans; 6 cups water; 2 slices onions; 2 stalks celery, with leaves; 1 ½ cups stewed tomatoes; 1 tablespoon chili sauce; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon sugar; 2 tablespoons butter; 2 tablespoons flour

Servings: persons

3 cups cold vegetarian baked beans
6 cups water
2 slices onions
2 stalks celery, with leaves
1 ½ cups stewed tomatoes
1 tablespoon chili sauce
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons butter
2 tablespoons flour

1
Put the beans, water, onion, and celery in a saucepan and bring to boil for about 30 minutes.
2
Put in food processor along with the tomatoes to blend together.
3
Put back in saucepan Add the chili sauce and seasonings.
4
In another pan, melt the butter and cook with the flour for 2 minutes to form a roux.
5
Stir the roux into the soup and keep stirring over a medium heat until the soup thickens.
6
You might also throw in some mustard or horseradish for variation.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups cold vegetarian baked beans, 6 cups water, 2 slices onions, 2 stalks celery, with leaves, and more.

Yes, Baked Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Bean Soup

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