Baked Bean Soup for two

I can also promise you that this small batch recipe is very delicious!  It is a lovely hearty soup which goes wonderfully with crackers or crusty bread. I promise you it does not taste like baked beans.

Really. It is like a thick tomato and bean soup, with just a bit of zip from the chili powder which is used to season it.  There is also celery and a bit of onion and some tinned tomatoes.  Water.  No need for stock, and if you have leftover baked beans so much the better!

My mother made the most beautiful baked beans. They were usually a Saturday night supper. She would soak the navy beans overnight and then pop them into her clay bean crock in the morning with a few other bits.  

It wouldn’t be too long before the smell of them baking would be tantalizing our tastebuds and would do so the whole length of the day through.  There was no finer supper on earth.  I would give anything to be able to enjoy a plate of my mother’s home baked beans now!

 

 

 

 

 

 

Are you nuts about soup?  I could eat soup any time of year. Here are some more favorites that I have cooked here in The English Kitchen!

BAKED POTATO SOUP - This potato soup is a delicious bowl filled with all the comfort food goodness of a loaded baked potato. Rich and belly warming, this is sure to become a favorite! What’s not to like about a rich and creamy soup that is loaded with cheddar cheese, crisp bacon, sour cream and spring onions?? Nothing that’s what! 

LITTLE MEATBALL SOUP - Its amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!! This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good grated cheese!  Some garlic toast on the side would be great!

Yield: 4 cups (2 servings)

Author: Marie Rayner

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Baked Bean Soup

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

This is a truly delicious soup, using simple ingredients. Quick to make, and very simple, you can have it on the table in about 35 minutes or so. You can use either tinned or homemade baked beans. Both are delicious.

Ingredients

• 2 cups baked beans (1 can /260g)
• 1 small onion, peeled and chopped
• 1 stalk celery, chopped
• 3/4 cup (170g) tinned tomatoes
• 3/4 tsp mild chili powder
• 3 cups ( 720ml) water
• salt
• freshly ground black pepper

Instructions

1. Put 1 1/2 cups (195g) of the baked beans, the onion, celery, tomatoes, chili powder and water into a large pot. Reserve the remaining beans for the end
2. Bring to the boil, then reduce the heat and simmer, partially covered for about 30 minutes.
3. Using a stick blender, puree the soup mixture until smooth. You can also use a potato masher for a slightly coarser texture.
4. Add the reserved baked beans. Reheat, seasoning to taste with salt and pepper.
5. Serve ladled into hot soup bowls for a delicious lunch time treat.

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