Search
by Ingredient

Baked Bean Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Marci

YIELD

2 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
EACH EACH ONIONS
chopped
5 25
TEASPOONS ML CHILI POWDER
1 ½ 7.5
TEASPOONS ML DRY MUSTARD
2 473
CUPS ML WATER
38 1098.2
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
rinsed, drained, prefer cannellini
1 1
CAN CAN TOMATOES
stewed *
3 45
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 950g (33.5 oz)
Amount per Serving
Calories 942 16% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 104mg 4%
Total Carbohydrate 53g 53%
Dietary Fiber 32g 129%
Sugars g
Protein 92g
Vitamin A 30% Vitamin C 12%
Calcium 55% Iron 115%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
More health news

Email this recipe