Baked Bean Soup

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08.28.2011 10:04:05 PM

Baked Bean Soup – From Moosewood Daily Special Cookbook

2 cups chopped onions

1 tbsp olive oil

½ cup diced celery

1 cup peeled and diced carrots

1 tbsp chili powder

2-3 tsp dijon mustard

2 cups water

1 ½ cups undrained canned stewed tomatoes (14 oz can)

1-15 ounce can white beans (or 1 2/3 cups cooked white beans)

2 tsp cider vinegar

2 tbsp molasses

1 tbsp soy sauce

salt and pepper to taste.

In a soup pot on medium high heat, saute the onions in the oil for about 10 minutes, stirring often until translucent. Add the celery, carrots, chili powder and continue to cook until the vegetables are tender, about 5 minutes. Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce. Cover and bring to a boil. Then lower the heat and gently simmer for about 15 minutes. Add salt and pepper to taste.

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