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4 cups leftover baked beans, liquid and all
4 cups water
1 large onion, peeled and quartered
4 cups canned tomatoes, undrained
1 tablespoon butter
salt and pepper to taste

Put beans, onion and water into kettle and simmer slowly for 1 hour. Remove from heat and rub all, with water, through sieve. Return to kettle, add tomatoes to bean mixture and simmer 1 hour longer. Season to taste with salt and pepper and add butter. Will serve 6 to 8. This soup is excellent warmed up the second day.