Baked Bean and Molasses Soup
- 3 tb Olive oil
- 2 md Onions, chopped
- 5 ts Chili powder
- 1 1/2 ts Powdered mustard
- 2 15 oz. cans stewed tomatoes
- 2 15 oz. cans white beans,
- -drained
- 1/4 c Molasses
- 1/2 ts Salt
- 1/4 ts 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
Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
on Jan 29, 1998
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
Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
