Baked Bean Soup
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- 2 can(s)
- cannellini (white kidney beans) rinsed and drained
- 1 can(s)
- stewed tomatoes with juice (14 1/2 ounces)
- 2 Tbsp
- olive oil, extra virgin
- onion, chopped
- 5 tsp
- chili powder
- 1/2 tsp
- dry mustard
- 2 c
- 3 Tbsp
- unsulfured (light) molasses
1Heat oil in heavy large saucepan over medium heat.
2Add onion and cook until soft, about 8 minutes.
3Add chili powder and mustard and stir 1 minute.
4Add water, beans, tomatoes with their juices and molasses.
5Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon.
6Season with salt and pepper.
7Makes 2 generous servings; can be doubled If you prefer a thicker soup, remove one cup of the beans, mash them to a paste, then stir them back into the soup.
8Coleslaw and corn bread squares round out the menu; a simple baked apple could be the perfect finale.