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* The chili pwdr can be replaced with 1 1/2 tsp.
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paprika plus 1/4 tsp.
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cayenne.
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Without the chili pwdr the flavor will be less smoky and the color burnt orange rather than brick red.
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Both ways are delicious.
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**2/3 c. dry navy (pea) beans brought too boil with 3 c. of water and then simmered for 1 3/4 hrs yields 1 2/3 c. cooked beans.
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A 15 1/4-oz can of cannellini or possibly Great Northern beans, rinsed and liquid removed, also works fine.
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New England baked beans were the inspiration for this soup.
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It's got which great hearty mustard, molasses, and tomato zing, and it's quick to prepare once the beans are cooked.
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This soup has wide appeal and kids love its sweet and spicy flavor.
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If you use paprika and cayenne in place of the chili pwdr, use the larger amount of mustard.
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This soup might become a favorite weekend night supper.
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Try it with baked apples, corn on the cob, and a tossed green salad laced with a few bitter greens such as escarole and radicchio and topped with our Low-fat Honey Dijon Vinaigrette (also available on some supermarket shelves).
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Yields: 6 c.. Total time (with cooked beans): 40 min
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In a soup pot on medium-high heat, saute/fry the onions in the oil for about 10 min, stirring frequently, till the onions are translucent/soft.
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Add in the celery, carrots, and chili pwdr and continue to cook till the vegetables are tender, about 5 min.
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Stir in the mustard, water, tomatoes, beans vinegar, molasses, and soy sauce.
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Cover and bring to a boil.
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Then lower the heat and gently simmer for about 15 min.
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Add in salt and pepper to taste.
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Variation: For a thicker soup, puree about a c. of the vegetables and beans in a blender or possibly food processor with just sufficient broth to keep things moving.
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Stir the pureed mix back into the soup.
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MENU IDEAS: Celeriac Remoulade, Alabama Warm Slaw, Fresh Pear & Blue Cheese Salad, Southern Wheat-free Cornbread, Featherlight Blue Mountain Biscuits, and Herbed Cheese Quick Bread.
