Baked Bean & Molasses Soup Recipe

Ingredients

3 tbsp olive oil
2 medium onions, chopped
5 tsp chili powder
1 1/2 tsp powdered mustard
2 15 oz. cans stewed tomatoes
2 15 oz. cans white beans, drained
1/4 cup molasses
1/2 tsp salt
1/4 tsp black pepper


Directions

In a large saucepan, heat oil. Add onions and cook over medium-high
heat, stirring, until softened, about 3 minutes. Add chili powder and
mustard and cook, stirring, 1 minute.

Add tomatoes and their juice, beans, molasses, and 4 cups water.
Bring to a boil over high heat, reduce heat to medium, and cook
uncovered 8 minutes.

Break up large chunks of tomatoes and mash about one-third of beans
with the back of a spoon to thicken soup. Season with salt and
pepper. Source: 365 Great 20 Minutes Recipes. Typed in MMFormat by
Cindy Hartlin


Servings: 5 servings

 

 

Baked Bean & Molasses Soup Recipe brought to you by Recipe Ideas


Categories: Bean; Soup


The History of Recipes

It is quite possible to prove the history of recipes back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these old recipes were just basic pictorial instructions for preparing meals.

As our culinary historical trip moves to more modern times we have some books dating from the 1300s - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are not about the indian curry that is popular today, but instead accounts of the types of meals eaten by the nobility of the period.

By the arrival of the twentieth century, cooking publications are greatly in demand due to increased literacy, more free time and having more money.

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We hope you enjoy this Baked Bean & Molasses Soup recipe.

 


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