Guest guest Report post Posted June 23, 2004 Baked Bean Soup By: Unknown Categories: Soups, Vegetables Yield: 2 servings 2 tbs olive oil 1 onion, chopped 5 tsp chili powder 1 1/2 tsp dry mustard 2 cup water 2 can cannellini (white kidney beans, (15-oz. cans), rinsed, drained 1 can stewed tomatoes, with juice (14-1/2 oz. can) 3 tbs unsulfured (light) molasses 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 ===== ~*~Cats: Bo, Kahlua & Bailey~*~ ~*~Dog: Tico~*~ ~*~Spotted Python: Malfoy~*~ ~*~Ball Pythons: Xander, Anya & Jive~*~ ~*~Leopard Geckos: Spirit & Amie~*~ ~*~Bearded Dragon: Ally~*~ http://www.kamloopscanada.net ____________________ Post your free ad now! http://personals..ca Quote Share this post Link to post Share on other sites