Baked Bean Soup Recipe

Name: Baked Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup chopped onion, 1 tablespoon olive oil, 1 cup peeled and shredded carrot, 1 tablespoon chili powder, to taste, and more.

Yes, Baked Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Bean Soup

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