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Baked Beans Soup

by

Yield: Serves 4-6

Saturday night supper soup.

Ingredients:

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

Instructions:

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.
Updated Wednesday, September 5th, 2007
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One Response to Baked Beans Soup

  1. Anonymous February 21, 2008 at 7:19 pm #

    Very fast and easy! I added onion powder and bacon bits too for a little more flavor.

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