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English Baked Bean Soup

in Meatless Soups

2 cups chopped onions   
1 1/2 cups cooked white beans
1 tbs olive oil    
1 2/3 cups undrained stewed canned tomatoes
1 cup finely chopped celery  
2 tsp cider vinegar
1 cup peeled and diced carrots  
2 tbs molasses
1tbs chili powder     
1 tbs soy sauce
3 tsp Dijon mustard   
Salt and pepper to taste
2 cups water

In a soup pot sautee onions in olive oil until tender about 10 minutes on medium heat. Add celery and carrots and chili powder, cook until all veggies are tender. Stir in mustard, water, tomatoes, beans, vinegar, molasses and soy sauce. Cover and bring to a boil. Lower heat and simmer 15 to 20 minutes. Garnish with crumbled corn bread. Serves 6.

Wine Pairing: Allegro Reserve Chardonnay