Baked Bean and Molasses Soup

[Guest guest]

Baked Bean and Molasses Soup

 

1 tbsp. olive oil

1 onion, cooked, chopped

1 tbsp. chilli powder

1 tsp. dry mustard

1 1/4 lbs. canned stewed tomatoes, with juice

1 1/4 lbs. canned white beans, drained, 1/2 cup mashed

8 tsps. molasses

2 2/3 cups water

 

Heat oil in a heavy saucepan over medium high heat. Saute onions about 3

minutes, stirring until softened. Stir in chilli powder and mustard and cook

another minute. Add tomatoes and their juice. Stir in remaining ingredients and

bring to a boil over high heat. Reduce heat to medium and simmer 8 minutes,

uncovered. Break up tomatoes with the back of a spoon. Season with salt and

pepper to taste. Serves 6.

 

 

 

 

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