Baked bean & molasses soup

Yield: 5 Servings

Measure 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

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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