Baked Bean Soup

Serves 10
  • 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.