Baked Bean and Tomato Soup

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Baked Bean & Tomato Soup

 

2 cups baked (cooked) beans

3 cups water

1 small onion, sliced

1 (16 ounce) can tomatoes

1 1/2 tablespoons margarine

1 1/2 tablespoons flour (or cornstarch if gf)

Salt to taste

 

In large saucepan combine beans, water, onions, and tomatoes. Cook over medium

heat for 20 minutes. Put through sieve or puree in blender. Set mixture aside.

In same saucepan, melt butter; add flour to bubbling. Add a small amount of the

pureed mixture to saucepan; heat and stir. Add remaining bean mixture. Salt to

taste. Simmer 5 minutes before serving. Serves 6.