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 Baked Bean Soup

 (Submitted by Anonymous Sun Nov 27, 2005 )
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  Amount Measure Ingredient -- Preparation Method

2 tb Olive Oil
1 Onion, Chopped
5 ts Chili Powder
1 1/2 ts Dry Mustard
2 c Water
2 cn Cannellini (White Kidney
Beans, (15-oz. Cans),
Rinsed, Drained
1 cn Stewed Tomatoes, With Juice
(14-1/2 Oz. Can)
3 tb 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 -

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