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  Baked Bean Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 223
Ingredients:
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
(14-1/2 Oz. Can)
3 tbsp Unsulfured (Light) Molasses
Instructions:
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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