Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tbsp Olive Oil
- 1 Onion, Chopped
- 5 tsp Chili Powder
- 1 1/2 tsp Dry Mustard
- 2 cup Water
- 2 can Cannellini (White Kidney
- Beans, (15-oz. Cans)
- Rinsed, Drained
- 1 can Stewed Tomatoes, With Juice
- (14-½ Oz. Can)
- 3 tbsp Unsulfured (Light) Molasses
- =
Directions
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.