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Baked Bean and Molasses Soup

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Easy Soups/stews


  • 3 tb Olive oil
  • 2 md Onions, chopped
  • 5 ts Chili powder
  • 1 1/2 ts Powdered mustard
  • 2 15 oz. cans stewed tomatoes
  • 2 15 oz. cans white beans, drained
  • 1/4 c Molasses
  • 1/2 ts Salt
  • 1/4 ts Black pepper


In a large saucepan, heat oil. Add onions and cook over medium-high heat, stirring, until softened, about 3 minutes. Add chili powder and mustard and cook, stirring, 1 minute.
Add tomatoes and their juice, beans, molasses, and 4 cups water. Bring to a boil over high heat, reduce heat to medium, and cook uncovered 8 minutes.
Break up large chunks of tomatoes and mash about one-third of beans with the back of a spoon to thicken soup. Season with salt and pepper. Source: 365 Great 20 Minutes Recipes. Typed in MMFormat by Cindy Hartlin Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin" <> on Jan 29, 1998