Title: Baked Bean Soup
Categories: Soup Vegetable 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. Recipe from Bon Appetit, March, 1993 -
"30-Minute Main Courses" Source: Bon Appetit - March, 1993