Baked Bean Soup
Ingredients
*A note about gluten: When a gluten-free broth and mustard is used, this recipe is gluten free.
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 for 1 min. Add beans, ketchup, sugar, molasses, mustard, Worcestershire sauce, tomatoes and stock; increase heat to high and bring to a boil. Reduce heat to low; cover and simmer for 1 hr., stirring occasionally. If soup is too thick, add additional water as needed to reach desired consistency; heat through. Season soup with salt and pepper to taste. If desired, transfer ½ the soup to a food processor and purée; return to pan and heat through. To serve, ladle into individual bowls and garnish with crumbled bacon.