Baked Bean Soup

1 cup onion, chopped
1 garlic clove, minced
1 celery stalk, chopped
2 tablespoons olive or canola oil
1 tablespoon flour
1 16 oz can baked beans
1 14 oz can broth
1 14 oz can diced tomatoes
1/4 cup barbecue sauce
1 teaspoon Worcestshire sauce

Saute onion, garlic, and celery in oil for 5 minutes.  Stir in flour.  Add baked beans, broth, tomatoes, barbecue sauce, and Worcestershire sauce.  Bring to a boil, then reduce heat and simmer, covered, for 30 minutes, stirring occasionally.  Serves 4-6.  (adapted from "Is It Soup Yet?" by Dot Vartan)

I like to serve this soup with sweet muffins of some sort.