Put the beans, water, onion, and celery in a saucepan and bring to a boil for 30 minutes. They would rub this through a sieve, but I put mine through the food processor. Do the same with the tomatoes and add to the soup. Add the chili sauce and seasonings. Melt the butter and cook with the flour for 2 minutes to form a roux. Stir the roux into the soup and keep stirring over medium heat until the soup thickens a bit.
You might also try mustard or horseradish for a variation. These additions were common in the Hancock Shaker community.
Calories From Fat 37 Protein 2 Total Fat 4 Carbohydrates 11
Calories 86 Dietary Fiber 3 Calcium 61 Iron 1 Sodium 486 Vitamin A 834 Vitamin C 22 Cholesterol 10
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