Baked Bean & Molasses Soupeasy, soups 3 tablespoon olive oil 2 medium onions, chopped 5 teaspoon chili powder 1 1/2 teaspoon powdered mustard 2 15 oz. cans stewed tomatoes 2 15 oz. cans white beans, drained 1/4 cup molasses 1/2 teaspoon salt 1/4 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 |
