Baked Bean Soup Recipe




Baked Bean Soup 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
1 beans, (15-oz. cans),
1 rinsed, drained
1 can stewed tomatoes, with juice
1 (14-1/2 oz. can)
3 tbsp unsulfured (light) molasses

A Recipe for
Baked Bean Soup

 

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This is a recipe for Baked Bean Soup from the recipe cookbook of Recipes-to-go (Bean)


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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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Baked Bean Soup

Cooking Rule... If at first you don't succeed, order pizza.

Anonymous






Baked Bean Soup Directions

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

Serves: 2

 

 

 

 

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Baked Bean Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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