Baked Bean Soup - cooking recipe

Ingredients

1 cup chopped onion
1 tablespoon olive oil
1 cup peeled and shredded carrot
1 tablespoon chili powder, to taste
3 -4 cloves garlic
3 teaspoons Dijon mustard
2 cups water
1 (14 1/2 ounce) can stewed tomatoes, undrained (I use ones with onion, celery and green pepper)
1 (15 1/2 ounce) can white beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
2 teaspoons cider vinegar
2 tablespoons unsulphured molasses
1 tablespoon low sodium soy sauce
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste

Preparation

In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
Add garlic and stir for 1-2 minutes more or until carrots are tender.
Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
Bring to a boil then lower heat and simmer for about 15 minutes.
Add salt and pepper to taste.