Baked Bean Soup Recipe

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Baked Bean Soup

Tracy Harrah

By
@stress1011

You can add sour cream and shredded cheese on top of this delicious soup to make it even better.


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Rating:

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Serves:

4

Prep:

15 Min

Cook:

30 Min

Ingredients

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
1
onion, chopped
5 tsp
chili powder
1/2 tsp
dry mustard
2 c
water
3 Tbsp
unsulfured (light) molasses

Directions Step-By-Step

1
Heat oil in heavy large saucepan over medium heat.
2
Add onion and cook until soft, about 8 minutes.
3
Add chili powder and mustard and stir 1 minute.
4
Add water, beans, tomatoes with their juices and molasses.
5
Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon.
6
Season with salt and pepper.
7
Makes 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.
8
Coleslaw and corn bread squares round out the menu; a simple baked apple could be the perfect finale.

About this Recipe

Course/Dish: Soups, Bean Soups
Other Tags: Quick & Easy, Healthy
Hashtag: #Bean