Baked Bean Soup
photo by flower7
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 cup peeled and shredded carrot
- 1 tablespoon chili powder, to taste
- 3 -4 cloves garlic
- 3 teaspoons Dijon mustard
- 2 cups water
- 1 (14 1/2 ounce) can stewed tomatoes, undrained (I use ones with onion, celery and green pepper)
- 1 (15 1/2 ounce) can white beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 teaspoons cider vinegar
- 2 tablespoons unsulphured molasses
- 1 tablespoon low sodium soy sauce
- 1 teaspoon salt, to taste
- 1⁄2 teaspoon black pepper, to taste
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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RECIPE SUBMITTED BY
flower7
Galena, Ohio
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.