1 tbsp. bacon grease
1 med. onion, sliced
1 sm. clove garlic, minced
1 sm. green pepper, chopped
1 c. chopped tomato, fresh or canned
2 c. consomme
1 stalk celery, cut up
1 bay leaf
Salt and pepper
2 c. baked beans
1/2 tsp. chopped parsley
1/4 c. Madeira or sherry
Lemon slices dusted with paprika for garnish

Melt bacon fat in small soup kettle. Saute onion, garlic and green pepper until onion is golden. Add tomato, consomme, baked beans, celery and parsley and seasonings. Bring to a boil; lower the heat and simmer for 30 minutes. Cool slightly. Puree the mixture in blender. Reheat. Add the Madeira or sherry. Garnish with lemon slices. Serves 4-6.