Baked bean soup

 
                              BAKED BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Soups                            Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive Oil
    1                    Onion, Chopped
    5       ts           Chili Powder
    1 1/2   ts           Dry Mustard
    2       c            Water
    2       cn           Cannellini (White Kidney
                         Beans, (15-oz. Cans),
                         Rinsed, Drained
    1       cn           Stewed Tomatoes, With Juice
                         (14-1/2 Oz. Can)
    3       tb           Unsulfured (Light) Molasses
 
   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. Makes 2 generous servings; can
   be doubled If you prefer a thicker soup, remove one
   cup of the beans, mash them to a paste, then stir them
   back into the soup. Coleslaw and corn bread squares
   round out the menu; a simple baked apple could be the
   perfect finale. Recipe from Bon Appetit, March, 1993 -
   "30-Minute Main Courses" Source: Bon Appetit - March,
   1993
  
 
 
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