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Baked Bean Soup with Ham

Baked Bean Soup


3 cups cold water
1- 28 oz. can baked beans
1 -14.5 oz. can diced tomatoes
2 stalks celery, diced
1 small onion, diced
1/4 cup light brown sugar
1 tablespoon hot sauce
2 teaspoons mustard
2 teaspoons Worcestershire sauce
2 tablespoons apple cider vinegar
Salt and pepper to taste
2 to 3 cups ham


  • 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.


    Baked Bean Soup with Ham
    Nutrition Information
    Baked Bean Soup
    Serving Size:
    Amount Per Serving
    Calories 1405.82
    Calories from Fat 157.36
    Total Fat
    Saturated Fat
    Trans Fat
    Total Carbohydrate
    Dietary Fiber
    Vitamin A 46%
    Vitamin C 85%
    Calcium 56%
    Iron 79%

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
    Change serving size to get new nutritional values
    Serving Size: 
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    A tad, a dash, a pinch...
    Measuring spoons

    When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
    • Tad = 1/4 teaspoon
    • Dash = 1/8 teaspoon
    • Pinch = 1/16 teaspoon
    • Smidgeon = 1/32 teaspoon
    • Drop = 1/64 teaspoon