Guest guest Posted May 26, 2004 Report Share Posted May 26, 2004 > Baked Bean Soup > Serves 4 (1-1/2 cups) > 2 cups chopped onions > 1 tbsp olive oil > 1/2 cup diced celery > 1 cup diced carrots > 1 tbsp chili powder > 3 tsps Dijon mustard > 2 cups water > 1 (14-1/2 oz) can stewed tomatoes > 1-2/3 cups cooked white beans > 2 tsps cider vinegar > 2 tbsps 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 frequently, > until the onions are translucent. Add the celery, > carrots, and 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. > > Variation: For a thicker soup, puree about a cup of > the vegetables and beans in a blender or food > processor with just enough broth to keep things > moving. Stir the pureed mixture back into the soup. > Moosewood Restaurant Daily Special > > 247 Calories;4g Fat;10g Protein;45g Carb;9g Fiber;0mg Chol;373mg Sodium > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.