Baked Bean Soup

"This is from one of the Moosewood cookbooks. I made a few changes to fit my own tastes."
 
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photo by flower7 photo by flower7
photo by flower7
Ready In:
30mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
  • Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
  • Add garlic and stir for 1-2 minutes more or until carrots are tender.
  • Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
  • Bring to a boil then lower heat and simmer for about 15 minutes.
  • Add salt and pepper to taste.

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Reviews

  1. I had started steps 1-3 on the stove, then I put everything into my crockpot for about 6 hrs on low. It worked out perfectly and the taste was so delicious and filling. I love bean soups and this will now be put at the top of my list. Thanks.
     
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RECIPE SUBMITTED BY

I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
 
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