Baked Bean Soup

Baked Bean Soup Recipe

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Tracy Harrah


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


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15 Min
30 Min


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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

How to Make Baked Bean Soup


  • 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.

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About Baked Bean Soup

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

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