Baked Bean Soup

Perfect for cold winter nights. I served this with sautéed collard greens and plain white dinner rolls (the amazing ones from Whole Foods). Simple and so good! The soup recipe is from Moosewood Restuarant Daily Special.

2 cups chopped onions
1 Tbsp olive oi
1/2 cup celery, diced
1 cup peeled and diced carrots
1 Tbsp chili powder
2-3 tsp dijon or German-style mustard
2 cups water
1 1/2 cups undrained canned stewed tomatoes (14.5 oz. can)
1 2/3 cups cooked white beans (15 oz can)
2 tsp cider vinegar
2 Tbsp unsulphured molasses
1 Tbsp soy sauce
salt & pepper to taste

In a soup pot on medium-high heat, sauté the onions in teh oil for about 10 minutes, stirring frequently, until the onions are translucent. Add celery, carrots, and chili powder and cook until the vegetables are tender, about 5 minutes. Stir in mustard, water, tomatoes, beans, vinegar, molasses and soy sauce. Cover and bring to a boil. Then lower the heat and gently simmer for about 15 minutes. Add salt and pepper to taste.