Baked Bean Soup

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Baked Bean Soup

 

By: Unknown

 

Categories: Soups, Vegetables

 

Yield: 2 servings

 

 

2 tbs olive oil

1 onion, chopped

5 tsp chili powder

1 1/2 tsp dry mustard

2 cup water

2 can cannellini (white kidney

beans, (15-oz. cans),

rinsed, drained

1 can stewed tomatoes, with juice

(14-1/2 oz. can)

3 tbs unsulfured (light) molasses

 

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. Recipe from Bon Appetit, March, 1993 -

" 30-Minute Main Courses " Source: Bon Appetit - March, 1993

 

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