Baked Beans Soup
Soups, Stews, Chowders Recipes
Yield: Serves 4-6
Saturday night supper soup.
- 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.
Reviews by Readers
Very fast and easy! I added onion powder and bacon bits too for a little more flavor. – Reviewed by Deb Ferrell
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