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Baked Bean and Wiener Soup

1/2 c Chopped onion
1 lb Wieners; sliced diagonally
1 Garlic clove; minced
3 tb Margarine or butter
3 tb Flour
1/4 ts Dry mustard
2 c Tomato juice
1 c Water
2 ts Worcestershire sauce
1 21 oz can baked beans
Shredded cheddar cheese, if


In large pan sauté onion, wieners and garlic in margarine until onion is tender. Stir in flour & mustard. Cook 1 minute, stirring constantly, until smooth & bubbly. Gradually stir in tomato juice, water, Worcestershire sauce and baked beans; cook until thickened, stirring constantly. Reduce heat; simmer uncovered 30 minutes, stirring occasionally. Garnish each serving with cheese.

Cheryl in Denver


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