Title: Baked bean and molasses soup
 Categories: Soups, Easy
      Yield: 5 Servings
 
      3 tb Olive oil
      2 md Onions, chopped
      5 ts Chili powder
  1 1/2 ts Powdered mustard
      2    15 oz. cans stewed tomatoes
      2    15 oz. cans white beans,
           -drained
    1/4 c  Molasses
    1/2 ts Salt
    1/4 ts Black pepper
 
  In a large saucepan, heat oil.  Add onions and cook over medium-high
  heat, stirring, until softened, about 3 minutes. Add chili powder and
  mustard and cook, stirring, 1 minute.
  
  Add tomatoes and their juice, beans, molasses, and 4 cups water.
  Bring to a boil over high heat, reduce heat to medium, and cook
  uncovered 8 minutes.
  
  Break up large chunks of tomatoes and mash about one-third of beans
  with the back of a spoon to thicken soup. Season with salt and
  pepper. Source: 365 Great 20 Minutes Recipes. Typed in MMFormat by
  Cindy Hartlin