Baked Bean Soup
- 2 tbsp olive oil
- 1 Onion, Chopped
- 5 tsp chili powder
- 1 1/2 tsp Dry mustard
- 2 cup water
- 2 can Cannellini (White Kidney
- beans, (15-oz. Cans)
- Rinsed, Drained
- 1 can Stewed tomatoes, With Juice
- (14-½ Oz. Can)
- 3 tbsp Unsulfured (Light) molasses
1 Heat oil in heavy large saucepan over medium heat.
2 Add Onion and cook until soft, about 8 minutes.
5 Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon.
7 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.