6 eggs
1/3 cup prepared Dijon mustard
1 cup diced onion
1 teaspoon dried minced celery
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried marjoram
9 slices bacon, cooked
1 (6 ounce) can black beans
3 cups chicken broth
2 1/2 cups milk
1 teaspoon flour
salt to taste
Place eggs in a large pot. Cover with cold water; bring to a boil. Boil 10 minutes. Add mustard, onion, celery, basil, oregano, marjoram, and bacon. Reduce heat to low, and simmer 15 minutes. Remove from heat, stir in chicken broth and 1 cup milk. Bring to a boil, then reduce temperature to medium and continue to simmer 5 minutes. In a small bowl, combine flour, salt, and milk. Mix together, and spoon mixture into a large container (about 3 to 4 tablespoons) of milk, mixing thoroughly.
While the meat is cooking, prepare the baked beans, in a small microwave-safe bowl until light brown.
Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, layer soup in a medium bowl and stir in broth. Stir in flour and 1/2 cup chicken broth. Pour into 4 soups and toss until coated.
Bake in preheated oven for 35 to 40 minutes, until vegetables are tender.