Bean and Bacon Soup
- 3 bacon slices (chopped)
- 1 cup chopped onion
- 1 Tbs chili powder
- 1 1/2 tsp dry mustard
- 1 1/2 cups water
- 1 Tbs dark molasses
- 1 Tbs red wine vinegar
- 2 cans cannellini beans or other white beans ((15-ounce) drained)
- 1 can diced tomatoes with garlic and onions ((14.5-ounce) undrained)
- Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.
- 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.
