Subject: Baked Bean Soup
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 03 2001 - 02:34:23 EST
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F O O D F U N N Y
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Thanks to reader Gaye Ann from northern Alabama for this true food
funny:
I recently turned the astounding age of 49! And during the past 40 or
so years my mother faithfully bakes me my special birthday cake. It
is angel food with a light chocolate glaze on the top and little
chocolate drips running down the sides. Each year I look forward to
my cake, plagued with more candles, and the lovely way the chocolate
spills down the sides.
This year my nephew, four and a half, and I were in the kitchen
looking at the cake. He said to me, "Gaye, what kind of cake is
this?" I told him it was angel food. And then, with the wide-eyed
wonder that only a child can bring to a subject, his blue eyes opened
wide and he said with true amazement in his voice, "are you an angel?"
I smiled and said, "not yet!"
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T O D A Y ' S R E C I P E
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I've been hungry for soups recently, and don't always have time for
the lengthy and sometimes laborious process involved in making really
good homemade broth, so I have put together this collection of quick,
simple, and satisfying soups.
This quick and easy soup is an American classic that dates back to the
days when virtually every family cooked a big pot of baked beans every
week. Nowadays, with the convenience of canned baked beans, this soup
is as good as it ever was.
Baked Bean Soup
4 cups (1 L) water
3 cups (750 ml) baked beans
2 cups (500 ml) canned stewed tomatoes with their liquid
1 medium onion, finely chopped
2 ribs celery with leaves, finely chopped
2 Tbs (30 ml) Dijon-style mustard or prepared horseradish
Salt and freshly ground pepper to taste
Combine all ingredients in a pot and bring to a boil over moderate
heat. Reduce the heat and simmer covered for 30 minutes. Process in
batches in an electric food processor or blender until smooth, or
press through a fine sieve. Serves 6 to 8.
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