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Baked bean soup
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| Artist: |
_ |
| Categories: |
Baked, Soups & Stews, Vegetables, Vegetarian |
| Yield: |
2 |
| Rating: |
0 |
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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-?Oz. Can) | | 3
| tbsp | Unsulfured (Light) Molasses |
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Procedures:
| 1 | Heat oil in heavy large saucepan over medium heat. | | 2 | Add onion and cook until soft, about 8 minutes. | | 3 | Add chili powder and mustard and stir 1 minute. | | 4 | Add water, beans, tomatoes with their juices and molasses. | | 5 | Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon. | | 6 | Season with salt and pepper. | | 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. | | 8 | Coleslaw and corn bread squares round out the menu; a simple baked apple could be the perfect finale. | | 9 | Recipe from bon appetit, march, 1993 - "30-minute main courses" |
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