Baked Bean Soup

40 minutes Prep: 10 minutes Cook: 25 minutes

942 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

2	tablespoons	olive oil
1	each	onion	chopped
5	teaspoons	chili powder
1 1/2	teaspoons	dry mustard
2	cups	water
38	ounces	white kidney beans, canned	rinsed, drained, prefer cannellini
1	can	tomatoes	stewed
3	tablespoons	molasses

Directions

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.

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Nutrition Facts

Serving Size 950g

Amount per Serving

Calories 942 16% of calories from fat

	% Daily Value*
Total Fat 16.0g	25%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 104mg	4%
Total Carbohydrate 160.0g	53%
Dietary Fiber 32.0g	129%
Sugars 21.0g
Protein 46.0g	92%

Vitamin A	30%		Vitamin C	12%
Calcium	55%		Iron	115%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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