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Baked Bean Soup

Fry slowly together I small chopped onion, I stalk of celery cut fine and I heaping spoonful of chopped carrot in a little dripping. Add 1/2 inch bit of bay leaf, a sprig of parsley, 1/2 cupful of tomato catsup, I pint of Boston baked beans, salt and pepper to taste and 3 pints of cold water.

Simmer until the beans are mushy, then press through a sieve. Reheat, add seasoning if needed and thicken with a little flour blended smoothly with cold water. Boil up once. serve with this soup cut stale bread in small dice and either fry it pale brown in a little dripping or spread on a pan and toast in the oven.