Yield: 5 Servings
|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 teaspoon||Black pepper|
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