baked bean soup
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You can add sour cream and shredded cheese on top of this delicious soup to make it even better.
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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For baked bean soup
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2 cancannellini (white kidney beans) rinsed and drained
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1 canstewed tomatoes with juice (14 1/2 ounces)
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2 Tbspolive oil, extra virgin
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1onion, chopped
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5 tspchili powder
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1/2 tspdry mustard
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2 cwater
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3 Tbspunsulfured (light) molasses
How To Make baked bean soup
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1Heat oil in heavy large saucepan over medium heat.
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2Add onion and cook until soft, about 8 minutes.
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3Add chili powder and mustard and stir 1 minute.
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4Add water, beans, tomatoes with their juices and molasses.
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5Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon.
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6Season with salt and pepper.
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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.
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8Coleslaw and corn bread squares round out the menu; a simple baked apple could be the perfect finale.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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