Baked Bean Soup

Baked Bean Soup

Time: 30 mins

Ingredients

• 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 white 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

Directions

• 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.