Crock Pot Baked Bean Soup

Name: Crock Pot Baked Bean Soup
Ingredients: 1 (15-ounce) can white kidney beans, or pinto beans (if you are going to use dry, pre-soak 2/3 cup overnight, and then cook until beans are soft)--no need to drain canned beans; 1 cup finely diced onion (I used 2 minis); 1 cup diced carrot; 3 teaspoons dijon mustard; 2 tablespoons unsulphured molasses; 1 tablespoon gluten free soy sauce; 2 teaspoons apple cider vinegar; 1 tablespoon chili powder; 1 (14.5-ounce) can fire roasted tomatoes (and juice!); 2 cups water; salt to taste before serving

Crock Pot Baked Bean Soup was pinched from <a href="http://crockpot365.blogspot.com/2009/04/crockpot-baked-bean-soup.html" target="_blank">crockpot365.blogspot.com.</a>

INGREDIENTS

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1 (15-ounce) can white kidney beans, or pinto beans (if you are going to use dry, pre-soak 2/3 cup overnight, and then cook until beans are soft)--no need to drain canned beans

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1 cup finely diced onion (I used 2 minis)

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1 cup diced carrot

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3 teaspoons dijon mustard

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2 tablespoons unsulphured molasses

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1 tablespoon gluten free soy sauce

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2 teaspoons apple cider vinegar

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1 tablespoon chili powder

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1 (14.5-ounce) can fire roasted tomatoes (and juice!)

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2 cups water

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salt to taste before serving

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