Baked bean soup
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion |
| 1 | Clove Garlic | |
| 1 | Green Pepper | |
| 1 | tablespoon | Bacon Fat |
| 1 | cup | Fresh Tomatoes, chopped |
| 2 | cups | Consomme |
| 2 | Sprigs Parsley | |
| 1 | Bay Leaf | |
| Seasoned Salt, to taste | ||
| Pepper -- to taste | ||
| 1 | large | Can Baked Beans |
| W/o tomato sauce | ||
| 1 | teaspoon | Red Wine |
| Lemon Slices | ||
Directions
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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