Baked Bean Soup

From Moosewood Restaurants Daily Specials

INGREDIENTS
2 cups chopped onions
1 TBL olive oil
1/2 c. diced celery
1 cup peeled and diced carrots
1 TBL chili powder
2-3 tsp dijon mustard
2 cups water
1 1/2 cups undrained canned stewed tomatoes (14.5 oz can)
1 2/3 cups cooked white beans (or a 15.5 oz can)
2 tsp cider vinegar
2 TBL unsulphured molasses
1 TBL soy sauce
salt and ground black pepper to taste

DIRECTIONS:
In a soup ont on medium high heat saute the onions in the oilf ro about 10 minutes, stirring frequently until the onions are translucent.
Add the celery, carrots and chili powder and continue to cook until the vegetables are tender (about 5 min)
Stir in the 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.

SERVES 4-6
Serving size--about 1 cup
Calories 170 per serving.