There’s no denying that baked beans are one of New England’s favorite dishes, but baked bean soup? Don’t knock it till you try it!
By Yankee Magazine
Jun 30 2022
Baked Beans — a classic New England dish if there ever was one! But why stop at eating them as a side dish? Thinned out with a little water and flavored with tomatoes, celery, onion, and extra spices, baked beans also make a delicious soup!
We started with a recipe from the original Fannie Farmer cookbook, then modified it to keep it simple and easy. We think you’ll love Baked Bean Soup with a grilled cheese or hot dog for a quick winter evening meal.
6 cups cold water
3-4 cups cold baked beans (or one 28 oz. can)
1 can (14.5 oz.) diced tomatoes
2 stalks celery, diced
1 small onion, diced
1/4 cup light brown sugar
1 tablespoon hot sauce
Salt and pepper to taste
In a large pot over medium heat, combine the water, tomatoes, celery, onion, and all but one cup of the baked beans. Bring to a boil, then reduce heat and simmer for 5 minutes.
Transfer to a blender or use a hand-held immersion blender to puree the soup, then return the soup to the pot and return to a simmer.
Add the remaining beans, brown sugar, and hot sauce. Season to taste with salt and pepper.
Simmer for an additional 15 minutes.