Baked Bean Soup

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Baked Bean Soup

soups, vegetables, vegetarian

2 tablespoon olive oil
1 onion, chopped
5 teaspoon chili powder
1 1/2 teaspoon dry mustard
2 cup water
2 can cannellini (white kidney
1 beans, (15-oz. cans),
1 rinsed, drained
1 can stewed tomatoes, with juice
1 (14-1/2 oz. can)
3 tablespoon unsulfured (light) molasses

Heat oil in heavy large saucepan over medium heat. Add onion and cook until soft, about 8 minutes. Add chili powder and mustard and stir 1 minute. Add water, beans, tomatoes with their juices and molasses. Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon. Season with salt and pepper. Makes 2 generous servings; can be doubled If you prefer a thicker soup, remove one cup of the beans, mash them to a paste, then stir them back into the soup. Coleslaw and corn bread squares round out the menu; a simple baked apple could be the perfect finale. Recipe from Bon Appetit, March, 1993 - "30-Minute Main Courses" Source: Bon Appetit - March, 1993