Baked Bean Soup

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                            FOOD FUNNY
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Here's a clever one from Rosemary Zwick:

The difference between mass and weight is that mass is
where Catholics go on Sundays. Weight is where sundaes
go on Catholics.

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                            TODAY'S RECIPE
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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.
Received on Sat Oct 9 14:03:59 2010