Baked Bean Soup

Total Time
15 mins
15 mins

This is from one of the Moosewood cookbooks. I made a few changes to fit my own tastes.

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  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.