Baked Bean Soup

Description
.

Ingredients

 * 2 	tbsp  	Olive Oil
 * 1 		Onion, Chopped
 * 5 	tsp 	Chili Powder
 * 1 1/2 	tsp 	Dry Mustard
 * 2 	cup 	Water
 * 2 	can 	Cannellini (White Kidney
 * Beans, (15-oz. Cans)
 * Rinsed, Drained
 * 1 	can 	Stewed Tomatoes, With Juice
 * (14-½ Oz. Can)
 * 3 	tbsp 	Unsulfured (Light) Molasses

Directions
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.

7 	Makes 2 generous servings; can be doubled if you prefer a thicker soup, remove one cup of the beans, mash them to a paste, then stir them back into the soup.

8 	Coleslaw and corn bread squares round out the menu; a simple baked apple could be the perfect finale.