Baked Bean Soup

All the deep, smoky-sweet flavor of a pot of baked beans, but in soup form and ready in a fraction of the time.

Onion softens in olive oil before chili powder and dry mustard bloom in the heat, filling the kitchen with a warm, toasty kick. Then in go cannellini beans, stewed tomatoes, water, and a generous pour of molasses.

Fifteen minutes of simmering is all it takes. The beans break down just enough to thicken the broth while the tomatoes melt into chunky, saucy pockets throughout.

It’s thick, it’s warming, and it’s completely plant-based without even trying to be.

Kitchen Tips

• Break up the tomatoes with the back of a spoon as the soup simmers for a more even texture.
• Cannellini beans are the pick here, but great northern or navy beans swap in easily.
• A drizzle of hot sauce or a sprinkle of smoked paprika at the table takes this up another notch.