Recipe

Baked Bean Soup

Ingredients
2 tsp. Kowalski's Extra Virgin Olive Oil
1 onion, halved and thinly sliced
3 cloves garlic, chopped
30 oz. canned navy beans, rinsed and drained
1 cup ketchup
½ cup brown sugar
½ cup molasses
¼ cup Dijon mustard
1 tbsp. Worcestershire sauce
14 ½ oz. canned diced tomatoes
4 cups beef stock
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
8 slices Kowalski's Bacon, cooked and crumbled
Directions

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.