Baked Bean Soup for two

I find myself with an inordinately large supply of tins of baked beans in my cupboards.  I rarely (read never here) make myself homemade baked beans these days.  With only me in the house it just makes far more sense to buy the beans in the tins. Not quite as good as homemade, but they are still quite alright.  I will have to bake some beans the next time one of my sons and their family come home for a visit.

In any case I wanted to use some of the beans up the other day but didn't necessarily want to eat them as baked beans, if that makes sense. I remembered this delicious soup recipe for Baked Bean Soup in The Fanny Farmer Cooking School Cookbook.

I have made it before on here.  You can find the full batch recipe here.  I promise you its really delicious. I would call this soup a bit of "alright!"

I can also promise you that this small batch recipe is very delicious!  It is a lovely hearty soup which goes wonderfully with crackers or crusty bread. I promise you it does not taste like baked beans.

Really. It is like a thick tomato and bean soup, with just a bit of zip from the chili powder which is used to season it.  There is also celery and a bit of onion and some tinned tomatoes.  Water.  No need for stock, and if you have leftover baked beans so much the better!

My mother made the most beautiful baked beans. They were usually a Saturday night supper. She would soak the navy beans overnight and then pop them into her clay bean crock in the morning with a few other bits.  

It wouldn't be too long before the smell of them baking would be tantalizing our tastebuds and would do so the whole length of the day through.  There was no finer supper on earth.  I would give anything to be able to enjoy a plate of my mother's home baked beans now!

 

 

WHAT YOU NEED TO MAKE BAKED BEAN SOUP FOR TWO

Just a few really simple store cupboard ingredients.  It's really that simple.  You can use either tinned or leftover baked beans.

• 2 cups baked beans (1 can /260g)
• 1 small onion, peeled and chopped
• 1 stalk celery, chopped
• 3/4 cup (170g) tinned tomatoes
• 3/4 tsp mild chili powder
• 3 cups ( 720ml) water
• salt
• freshly ground black pepper

 

I didn't have any leftover baked beans to use this time around and so I just used a tin of baked beans. Don't drain. You can use any flavor that you wish. I think mine were the old fashioned ones.

You won't need a whole tin of chopped tomatoes, so just put the remainder into a freezer container and freeze for another use.

Don't use the regular chili powder that is available in the U.K. that would be far too hot and spicy. If you have it, I would use taco seasoning, which would be about right.  Regular chili powder here in North America is much less volatile.

I remember the first time I used chili powder when I moved to the U.K. I thought it was the same as North America chili powder and what I cooked was rendered inedible. The spice from it would have fueled a rocket launch!   (Yes!  Really!)

 

HOW TO MAKE BAKED BEAN SOUP FOR TWO

This really is a very simple soup to make. If you don't have a blender, simply mash the beans really well with your potato masher. It will be a more textured soup, but still be very delicious!

Put 1 1/2 cups (195g) of the baked beans, the onion, celery, tomatoes, chili powder and water into a large pot. Reserve the remaining beans for the end

Bring to the boil, then reduce the heat and simmer, partially covered for about 30 minutes.

 

Using a stick blender, puree the soup mixture until smooth. You can also use a potato masher for a slightly coarser texture.

Add the reserved baked beans. Reheat, seasoning to taste with salt and pepper. Serve ladled into hot soup bowls for a delicious lunch time treat.

 

The glutton in me couldn't help but make a cheesy crouton to enjoy on top of my soup.  To make a cheesy crouton, simply cut out some bread shapes with a cookie or biscuit cutter.  Spread with butter, or for even more flavor, garlic butter.

Place onto a baking sheet and drop a little pile of cheese (I used a cheddar) on top of each one. Roast in a hot oven (400*F/200*C/gas mark 6) for 8 to 10 minutes until golden brown and the cheese is bubbling.

Set afloat on the top of your hot soup. Don't pop on until just prior to serving.

 

This smaller batch was every bit as delicious as the full batch. I love recipes such as this one which enable you to take some fairly simple ingredients and turn them into something tasty!

With not a lot of time and very few ingredients, this was really tasty. I did make a crouton to float on top, and enjoyed some saltine crackers on the side. The glutton in me was awfully tempted to butter them, but I resisted!  A grilled cheese sandwich would also go very well with this tasty soup!

Are you nuts about soup?  I could eat soup any time of year. Here are some more favorites that I have cooked here in The English Kitchen!

BAKED POTATO SOUP - This potato soup is a delicious bowl filled with all the comfort food goodness of a loaded baked potato. Rich and belly warming, this is sure to become a favorite! What's not to like about a rich and creamy soup that is loaded with cheddar cheese, crisp bacon, sour cream and spring onions?? Nothing that's what! 

LITTLE MEATBALL SOUP - Its amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!! This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good grated cheese!  Some garlic toast on the side would be great!

Yield: 4 cups (2 servings)

Author: Marie Rayner

Baked Bean Soup

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

This is a truly delicious soup, using simple ingredients. Quick to make, and very simple, you can have it on the table in about 35 minutes or so. You can use either tinned or homemade baked beans. Both are delicious.

Ingredients

• 2 cups baked beans (1 can /260g)
• 1 small onion, peeled and chopped
• 1 stalk celery, chopped
• 3/4 cup (170g) tinned tomatoes
• 3/4 tsp mild chili powder
• 3 cups ( 720ml) water
• salt
• freshly ground black pepper

Instructions

1. Put 1 1/2 cups (195g) of the baked beans, the onion, celery, tomatoes, chili powder and water into a large pot. Reserve the remaining beans for the end
2. Bring to the boil, then reduce the heat and simmer, partially covered for about 30 minutes.
3. Using a stick blender, puree the soup mixture until smooth. You can also use a potato masher for a slightly coarser texture.
4. Add the reserved baked beans. Reheat, seasoning to taste with salt and pepper.
5. Serve ladled into hot soup bowls for a delicious lunch time treat.

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