This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Baked Bean Soup
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- #49817
Smooth and savory baked bean soup! With carrots, onions, and celery it's a healthy but satisfying bowl for a cold night. Throw in some hot sauce and pepper to really keep the chill away!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon oil
1/2 medium onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
1 tablespoon tomato paste
2 cans (15 ounce size) baked beans
1 bay leaf
4 cups water
black pepper
Tabasco or other hot sauce
1 plum tomato, diced
2 slices bacon, cooked and crumbled
directions
Heat the oil in a medium saucepan over medium heat.
Add the onion, celery, and carrot to the saucepan. Cook, stirring occasionally, until soft, about 5 minutes.
Stir the tomato paste into the vegetables. Add the baked beans, bay leaf, and water. Stir gently to mix.
Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to a simmer and let cook for 20 minutes. Season to taste with black pepper and hot sauce.
Turn off the heat and let the soup cool slightly. Transfer to a blender and puree until smooth.
Divide the soup between individual serving bowls. Garnish with diced tomato and bacon crumbles. Serve immediately.
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nutrition data
Nutritional data has not been calculated yet.
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