Baked Bean Soup
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Baked Bean Soup
  Soups    Vegetables    Vegetarian    Beans  
Last updated 6/12/2012 1:00:44 AM. Recipe ID 23961. Report a problem with this recipe.
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      Title: Baked bean soup
 Categories: Soups, Vegetables, Vegetarian
      Yield: 2 servings
 
      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. 




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Recipe ID 23961 (Apr 03, 2005)

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