Recipe

Baked Bean Soup Recipe

	Jo_jo_ba / All my dishes 1 year, 5 months ago Adapted from Moosewood Restaurant Daily Special, this is a hearty, healthy addition to a dinner menu or a meal all on it's own. Prep:30m Cook:40m Servings:4	Jo_jo_ba
	sweet savoury peppery soy salty oniony beany molassessy healthy warming rich comforting carroty celery spicy mustardy dijon

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Ingredients

2 tbsp water

1 large onion, chopped

1/2 cup diced celery

1 large carrot, peeled and diced

1 tbsp chili powder

1 tbsp Dijon mustard

2 cups water

14 oz undrained canned stewed tomatoes

15 oz cooked cannellini beans, drained and rinsed

2 tsp cider vinegar

1 tbsp blackstrap molasses

1 tbsp tamari

salt & pepper to taste

Directions

Heat 2 tbsp water in a soup pot on medium-high heat.

Add onions and saute about 10 minutes, stirring frequently, until the onions are translucent.

Add the celery, carrots, and chili powder and cook 5-6 minutes.

Stir in the mustard, water, tomatoes, beans, vinegar, molasses and tamari.

Cover and bring to a boil.

Lower the heat and simmer 15 minutes.

Add salt and pepper to taste and serve.

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Comments

jo_jo_ba 1 year, 5 months ago said:
Amount Per Serving
Calories: 174.4
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 935.2 mg
Total Carbs: 34.6 g
Dietary Fiber: 8.2 g
Protein: 9.7 g
WW Points: 2.5