Baked Bean Soup
Ingredients
A note about gluten: When a gluten-free broth and mustard is used, this recipe is gluten free.
2 tsp.
Kowalski's Extra Virgin Olive Oil
1
onion, halved and thinly sliced
3 cloves
garlic, chopped
30 oz.
canned navy beans, rinsed and drained
1 cup
ketchup
½ cup
brown sugar
½ cup
molasses
¼ cup
Dijon mustard
1 tbsp.
Worcestershire sauce
14 ½ oz.
canned diced tomatoes
4 cups
beef stock
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
8 slices
Kowalski's Smoked Bacon, cooked and crumbled
Directions
- In a large saucepan, heat oil over medium heat. Add onion; cook, stirring frequently, until onion is soft and translucent (about 10 min.).
- Add garlic; cook and stir for 1 min.
- Add beans, ketchup, sugar, molasses, mustard, Worcestershire sauce, tomatoes and stock; increase heat to high and bring to a boil.
- Reduce heat to low; cover and simmer for 1 hr., stirring occasionally.
- If soup is too thick, add additional water as needed to reach desired consistency; heat through.
- Season soup with salt and pepper to taste.
- If desired, transfer ½ the soup to a food processor and purée; return to the pan and heat through.
- Ladle soup into individual bowls; garnish with crumbled bacon.
