Baked bean & molasses soup
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | mediums | Onions, chopped |
| 5 | teaspoons | Chili powder |
| 1½ | teaspoon | Powdered mustard |
| 2 | 15 oz. cans stewed tomatoes | |
| 2 | 15 oz. cans white beans, drained | |
| ¼ | cup | Molasses |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
Directions
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
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