Baked bean soup

Yield: 5 servings

Measure Ingredient
1 medium Onion
1 \N Clove Garlic
1 \N Green Pepper
1 tablespoon Bacon Fat
1 cup Fresh Tomatoes, chopped
2 cups Consomme
2 \N Sprigs Parsley
1 \N Bay Leaf
\N \N Seasoned Salt, to taste
\N \N Pepper -- to taste
1 large Can Baked Beans
\N \N W/o tomato sauce
1 teaspoon Red Wine
\N \N Lemon Slices

Saute the onion, garlic, and green pepper in bacon fat until tender.

Then add the tomatoes, consomme, celery, parsley, bay leaf, and seasonings.

Add the beans and simmer about 30 minutes, then put through a sieve (or use your blender), reheat, and add the wine just before serving.

Serve in heated bowls with lemon slices on top.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5

Recipe By : Gladys Taber

From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking

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