Put the baked beans, onion, celery, tomatoes and chili powder in a large pot with 4 cups of water.
Bring to a boil then reduce the heat to low and let it bubble gently, partially covered, for 30 minutes.
Mash and beat until smooth, or puree in a blender.
Reheat and then season to taste with salt and pepper.
Recipe Notes
I usually puree this soup as directed. It’s also good when you puree just some of the soup and leave the rest chunky – which is what I did the last time I made it.
Add more water if you like thinner soups.
I think you could also make this in your slow cooker. Just let it cook on low for 6 to 8 hours – which is the way I plan to make it next time.
Adjust the chili powder to suit your tastes. I sometimes add a little more, but if you’re serving it to kids you might want to skip it altogether.
Sometimes I add chopped or sliced hot dogs to it to make it a little heartier.
Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Easy Baked Bean Soup Recipe
Amount Per Serving (1 cup)
Calories 190Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 30g10%
Fiber 8g32%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.