Baked Bean Soup Recipe

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Baked Bean Soup
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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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 92.28 Kcal (386 kJ)
Calories from fat 24.21 Kcal
% Daily Value*
Total Fat 2.69g 4%
Sodium 553.34mg 23%
Potassium 240.48mg 5%
Total Carbs 15.11g 5%
Sugars 7.32g 29%
Dietary Fiber 2.77g 11%
Protein 2.19g 4%
Vitamin C 4.9mg 8%
Vitamin A 0.2mg 8%
Iron 1mg 6%
Calcium 53.4mg 5%
Amount Per 100 g
Calories 57.81 Kcal (242 kJ)
Calories from fat 15.17 Kcal
% Daily Value*
Total Fat 1.69g 4%
Sodium 346.67mg 23%
Potassium 150.66mg 5%
Total Carbs 9.47g 5%
Sugars 4.59g 29%
Dietary Fiber 1.74g 11%
Protein 1.37g 4%
Vitamin C 3.1mg 8%
Vitamin A 0.1mg 8%
Iron 0.6mg 6%
Calcium 33.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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