Baked Bean Soup
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 cup peeled and shredded carrot
- 1 tablespoon chili powder, to taste
- 3 -4 cloves garlic
- 3 teaspoons dijon mustard
- 2 cups water
- 1 (14 1/2 ounce) can stewed tomatoes, undrained (i use ones with onion, celery and green pepper)
- 1 (15 1/2 ounce) can beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 teaspoons cider vinegar
- 2 tablespoons unsulphured molasses
- 1 tablespoon low sodium soy sauce
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Recipe
- 1 in a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
- 2 add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
- 3 add garlic and stir for 1-2 minutes more or until carrots are tender.
- 4 stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
- 5 bring to a boil then lower heat and simmer for about 15 minutes.
- 6 add salt and pepper to taste.
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