ESSENTIAL: Baked Bean Soup

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* Exported from MasterCook *

 

Baked Bean Soup

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 191

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe Baked Beans

(see separate recipe)

2 cups peeled seeded and chopped tomatoes

1 large onion -- chopped

2 large celery stalks including leaves -- chopped

3 cups water

 

Serves 4 to 6

 

TOTAL TIME: 40 minutes, not including time to make the beans

TIME TO PREPARE: 10 minutes

COOKING TIME: 30 minutes

DO AHEAD: you can make the beans up to 3 days in advance. Refrigerate

until ready to use.

REFRIGERATION/FREEZING: refrigerate up to 3 days. Freeze up to 6 months.

 

Blame backyard barbecues for the fact that baked beans will always and

forever be a side dish. Certain traditions become natural laws, we see

those beans on the plate and start looking for the main course. This soup

is a masterful compromise with convention. It calls for baked beans,

tastes like baked beans, but looks more like supper (especially when you

serve it with bread and a salad).

 

Combine the beans, tomatoes, onion, and celery in a large saucepan. Add

the water. Bring to a simmer over medium-high heat. Reduce the heat to

low, cover, and continue to simmer gently, stirring often, until the onion

and celery are soft enough to puree, about 30 minutes.

 

Purée the soup with an immersion blender or in a food processor or

blender. If using a food processor or blender, transfer the soup back to

the saucepan. Reheat just before serving.

 

Per serving (1/4 recipe): calories 363, protein 15.4 g, carbohydrate 78.2

g, fat 1.9 g, cholesterol 0 mg, Sodium 82.8 mg, 5% calories from

fat. Outstanding source of vitamin C, folacin, Very good source of

Vitamins B1. B6, iron . Good source of vitamins A, B2, B3, zinc

 

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