baked bean soup

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* Exported from MasterCook *

 

Baked Bean Soup

 

Recipe By :Moosewood Restaurant Daily Special, page 69

Serving Size : 4 Preparation Time :0:00

Categories : tried and liked (taradt)

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups chopped onions

1 tablespoon olive oil

1/2 cup diced celery

1 cup peeled and diced carrots

1 tablespoon chili powder*

2 teaspoons Dijon or German-style mustard -- up to 3

2 cups water

1 1/2 cups undrained canned stewed tomatoes

(14 1/2 ounce can)

1 2/3 cups cooked white beans**

2 teaspoons cider vinegar

2 tablespoons unsulphured molasses

1 tablespoon soy sauce

salt and ground black pepper -- to taste

 

* The chili powder can be replaced with 1 1/2 teaspoons paprika plus 1/4

teaspoon cayenne. Without the chili powder the flavor will be less smoky

and the color burnt orange rather than brick red. Both ways are

delicious.

 

**2/3 cup dried navy (pea) beans brought too boil with 3 cups of water and

then simmered for 1 3/4 hours yields 1 2/3 cups cooked beans. A 15

1/4-ounce can of cannellini or Great Northern beans, rinsed and drained,

also works fine.

 

New England baked beans were the inspiration for this soup. It's got that

great hearty mustard, molasses, and tomato zing, and it's quick to prepare

once the beans are cooked. This soup has wide appeal and kids love its

sweet and spicy flavor. If you use paprika and cayenne in place of the

chili powder, use the larger amount of mustard.

 

This soup might become a favorite weekend night supper. Try it with baked

apples, corn on the cob, and a tossed green salad laced with a few bitter

greens such as escarole and radicchio and topped with our Low-fat Honey

Dijon Vinaigrette (also available on some supermarket shelves).

 

Serves 4 to 6. Yields: 6 cups. Total time (with cooked beans): 40

minutes

 

In a soup pot on medium-high heat, saute the onions in the oil for about

10

minutes, stirring frequently, until the onions are translucent. Add the

celery, carrots, and chili powder and continue to cook until the

vegetables

are tender, about 5 minutes. Stir in the mustard, water, tomatoes, beans

vinegar, molasses, and soy sauce. Cover and bring to a boil. Then lower

the heat and gently simmer for about 15 minutes. Add salt and pepper to

taste.

 

Variation: For a thicker soup, puree about a cup of the vegetables and

beans in a blender or food processor with just enough broth to keep things

moving. Stir the pureed mixture back into the soup.

 

MENU IDEAS: Celeriac Remoulade, Alabama Hot Slaw, Fresh Pear & Blue Cheese

Salad, Southern Wheat-free Cornbread, Featherlight Blue Mountain Biscuits,

and Herbed Cheese Quick Bread.

 

Per 9-ounce serving: 170 Calories, 7.1 g Protein, 3.3 g Fat, 30 g

Carbohydrates, 0.4 g Saturated fatty acids, 0 mg Cholesterol, 316 mg

Sodium, 1.9 g Total dietary fiber

 

 

 

 

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Per serving: 65 Calories (kcal); 4g Total Fat; (46% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 276mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0