Baked Bean Soup

Baked Bean Soup

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Tracy Harrah

By
@stress1011

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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Baked Bean Soup

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.

Printable Recipe Card

About Baked Bean Soup

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



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