Baked Bean Soup

Name: Baked Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

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By Tracy Harrah
@stress1011

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

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

15 Min

Cook:

30 Min

Ingredients

Add to Grocery List

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

How to Make Baked Bean Soup

Step-by-Step

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