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Bean and Bacon Soup

Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 3 bacon slices, chopped
  • 1 cup chopped onion
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 cups water
  • 1 tablespoon dark molasses
  • 1 tablespoon red wine vinegar
  • 2 (15-ounce) cans cannellini beans or other white beans, drained
  • 1 (14.5-ounce) can diced tomatoes with garlic and onions, undrained

Nutrition Information

  • calories 361
  • caloriesfromfat 28 %
  • fat 11.2 g
  • satfat 3.8 g
  • monofat 4.6 g
  • polyfat 1.7 g
  • protein 20 g
  • carbohydrate 47.9 g
  • fiber 2.2 g
  • cholesterol 15 mg
  • iron 6.8 mg
  • sodium 804 mg
  • calcium 132 mg

How to Make It

  1. Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.

  2. Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.