Baked Bean Soup Recipe

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Baked Bean Soup

Tracy Harrah


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

☆☆☆☆☆ 0 votes
15 Min
30 Min


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


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.

About this Recipe

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