Baked Bean and Tomato Soup Recipe

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Ingredients:

Serving

1 1/2 cups cold baked beans (canned is fine, your own recipe better )
1 stalk celery, diced
1 tbsp diced onion
3 cups water or 3 cups chicken stock
2 cups cooked tomatoes (canned is fine )
1 tbsp butter, melted
1 tbsp flour
1 tsp salt
pepper

Directions:

Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
Slowly add the roux to the pureed vegetables.
Season to taste with salt and pepper.
Heat to the boiling point and serve while hot.
For Vegetarian use the water and a Vegetarian baked beans.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	97.84 Kcal (410 kJ)
Calories from fat	20.14 Kcal
		% Daily Value*
Total Fat	2.24g	3%
Cholesterol	5.09mg	2%
Sodium	653.88mg	27%
Potassium	293.82mg	6%
Total Carbs	17.35g	6%
Sugars	6.85g	27%
Dietary Fiber	3.46g	14%
Protein	4.02g	8%
Vitamin C	7.4mg	12%
Iron	0.7mg	4%
Calcium	48.5mg	5%

Amount Per 100 g
Calories	39.16 Kcal (164 kJ)
Calories from fat	8.06 Kcal
		% Daily Value*
Total Fat	0.9g	3%
Cholesterol	2.04mg	2%
Sodium	261.73mg	27%
Potassium	117.61mg	6%
Total Carbs	6.94g	6%
Sugars	2.74g	27%
Dietary Fiber	1.38g	14%
Protein	1.61g	8%
Vitamin C	3mg	12%
Iron	0.3mg	4%
Calcium	19.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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