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.

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