1 pound (454 g) dried beans
1 cup (250 mL) finely chopped onions
1/2 cup (125 mL) chopped celery
1 can (19-ounce/540 mL) diced or crushed tomatoes, with juice
2 cups (500 mL) beef, chicken or vegetable bouillon
4 cups (1 L) water
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) flour
Salt and pepper to taste
2 cups (500 mL) thinly sliced, cooked wieners
Baked croutons, optional (see below)
Soak and cook beans according to package directions.
In a large saucepan or Dutch oven, mash beans. Add onions, celery, tomatoes, bouillon and water. Bring to a boil, reduce heat and simmer for about 1 hour.
In a small bowl, blend butter and flour together with a fork. Add a little of the soup mixture, and stir until smooth. Stirring constantly, gradually add as much of this mixture as needed to the pot to make the desired consistency. Simmer for 5 minutes, stirring frequently. Stir in sliced wieners, and season to taste. Cook until wieners are heated through. Makes 6 servings.
Remove crusts from a loaf of slightly stale Italian or French bread, slice, and rub slices with a cut garlic clove. Cut into 3/4-inch (2 cm) cubes, and place in a single layer on a rimmed baking sheet. Bake in a 325°F (160°C) oven, stirring occasionally, until crisp and golden, about 15 minutes.
Croutons can be stored in a tightly covered container for up to a week at room temperature.