baked bean soup

Name: Baked Bean Soup
Prep time: 15 min
Cook time: 30 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 tablespoon(s) olive oil, extra virgin; 1 - onion, chopped; 5 teaspoon(s) chili powder; 1/2 teaspoon(s) dry mustard; 2 cup(s) water; 3 tablespoon(s) unsulfured (light) molasses

54 Pinches

Tracy Harrah

Daytona Beach, FL

Updated on Jul 7, 2011

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

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prep time 15 Min

cook time 30 Min

method ---

yield 4 serving(s)

Ingredients

2 cans cannellini (white kidney beans) rinsed and drained
1 can stewed tomatoes with juice (14 1/2 ounces)
2 tablespoons olive oil, extra virgin
1 - onion, chopped
5 teaspoons chili powder
1/2 teaspoon dry mustard
2 cups water
3 tablespoons unsulfured (light) molasses

How To Make baked bean soup

Step 1

Heat oil in heavy large saucepan over medium heat.

Step 2

Add onion and cook until soft, about 8 minutes.
Step 3

Add chili powder and mustard and stir 1 minute.
Step 4

Add water, beans, tomatoes with their juices and molasses.
Step 5

Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon.
Step 6

Season with salt and pepper.
Step 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.
Step 8

Coleslaw and corn bread squares round out the menu; a simple baked apple could be the perfect finale.
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