Food Baked Beans Soup Yankee Magazine • September 5, 2007 • 1 Comment 4.00 avg. rating (80% score) - 2 votes Baked Beans Soup Saturday night supper soup. Yield: Serves 4-6 Ingredients 4 cups baked beans Water 3 tablespoons catsup (or more to taste) Salt and pepper to taste Instructions Combine beans with 1/2 cup water and puree in food mill or blender until smooth. Place in saucepan. Add additional water to desired consistency, along with catsup, and salt and pepper. Heat thoroughly.