Baked Bean Soup

• 2 tablespoons olive oil
• 1 each onions chopped
• 5 teaspoons chili powder
• 1 1/2 teaspoons dry mustard
• 2 cups water
• 38 ounces white kidney beans, canned rinsed, drained, prefer cannellini
• 1 can tomatoes stewed
• 3 tablespoons molasses

1. Heat oil in heavy large saucepan over medium heat.
2. Add onion and cook until soft, about 8 minutes.
3. Add chili powder and mustard and stir 1 minute.
4. Add water, beans, tomatoes with their juices and molasses.
5. Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon.
6. Season with salt and pepper.

olive oil, onions, chili powder, mustard, water, white kidney beans, tomatoes, molasses

Taken from recipeland.com/recipe/v/baked-bean-soup-39788 (may not work)