New England Baked Bean Soup
Yield: 6-8 servings
Baked Beans -- a classic New England dish if there ever was one. But why stop at eating them as a side dish? Thinned out with a little water, and flavored with tomatoes, celery, onion, and extra spices, baked beans also make a delicious soup!
We started with a recipe from the original Fannie Farmer cookbook, then modified it to keep it simple and easy. We think you'll love Baked Bean Soup with a grilled cheese or hot dog for a quick winter evening meal.
- 6 cups cold water
- 3-4 cups cold baked beans (or one 28 oz. can)
- 1 can (14.5 oz.) diced tomatoes
- 2 stalks celery, diced
- 1 small onion, diced
- 1/4 cup light brown sugar
- 1 tablespoon hot sauce
- Salt and pepper to taste
In a large pot over medium heat, combine the water, tomatoes, celery, onion, and all but one cup of the baked beans. Bring to a boil, then reduce heat and simmer for 5 minutes.
Transfer to a blender or use a hand-held immersion blender to puree the soup, then return the soup to the pot and return to simmer.
Add the remaining beans, brown sugar, and hot sauce. Season to taste with salt and pepper. Simmer for an additional 15 minutes.