3 tbsp olive oil
2 medium onions, chopped
5 tsp chili powder
1 1/2 tsp powdered mustard
2 15 oz. cans stewed tomatoes
2 15 oz. cans white beans, drained
1/4 cup molasses
1/2 tsp salt
1/4 tsp black pepper
A Recipe for
Baked Bean & Molasses Soup
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This Recipe for Baked Bean & Molasses Soup is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Baked Bean & Molasses Soup from the recipe cookbook of Recipes-to-go (Bean)
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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
Serves: 5
Baked Bean & Molasses Soup Recipe brought to you by Recipes To-Go