Baked Bean Soup
Yield
2 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 5 | teaspoons |
chili powder
|
|
| 1 ½ | teaspoons |
dry mustard
|
|
| 2 | cups |
water
|
|
| 38 | ounces |
white kidney beans, canned
rinsed, drained, prefer cannellini |
|
| 1 | can |
tomatoes
stewed |
*
|
| 3 | tablespoons |
molasses
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 25 | ml |
chili powder
|
|
| 7.5 | ml |
dry mustard
|
|
| 473 | ml |
water
|
|
| 1098.2 | ml/g |
white kidney beans, canned
rinsed, drained, prefer cannellini |
|
| 1 | can |
tomatoes
stewed |
*
|
| 45 | 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.
