Navy Bean Soup
Ingredients
- 3 cups cold baked beans
- 6 cups water or stock
- 4 tablespoons chopped onion
- 1/2 cup chopped celery
- 1-1/2 cups cooked or canned tomataoes, strained
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons flour
- Crisp bacon
Instructions
Combine the beans, water or stock, and vegetables. Bring to a boil in a heavy saucepan and simmer for 20 minutes. Put through a food mill, season to taste, and return to heat. Stir in the butter and flour, kneaded together, and stir until thickened. Serve topped with crisp crumbled bacon.
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