Baked Bean Soup

Serves 10
None Specified

2 tsp. olive oil

1 onion, halved and thinly sliced

3 cloves garlic, chopped

30 oz. canned navy beans

1 ½ cups ketchup

2/3 cup brown sugar

2/3 cup molasses

1/4 cup Dijon mustard

1 tbsp. Worcestershire sauce

14.5 oz. can diced tomatoes

6 cups beef stock

- kosher salt and black pepper, to taste

8 slices Kowalski's Bacon, cooked and crumbled


Heat oil in a large saucepan over medium heat; cook onion in oil, stirring frequently until onion is soft and translucent (about 10 min.). Add garlic; cook and stir 1 min. Add beans, ketchup, sugar, molasses, mustard, Worcestershire sauce, tomatoes and stock. Increase heat to high; bring to a boil. Reduce heat to low, cover and simmer 1 hr., stirring occasionally. If the soup is too thick, add additional water to reach desired consistency; heat through. Season with salt and pepper, to taste. If desired, remove half of the soup to a food processor and purée; return to pan and heat through. To serve, garnish with crumbled bacon.