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Oven Baked Bean Soup

Nutrition Information
Calories:	230
Total Fat:	0g
Saturated Fat:	0g
Trans Fat:	0g
Cholesterol:	0mg
Sodium:	220mg
Carbohydrates:	46g
Dietary Fiber:	11g
Sugars:	20.7g
Protein:	11g
Vitamin A:	250.1iu (5%)
Vitamin C:	42.8mg (71%)
Calcium:	144mg (14%)
Iron:	5.2mg (28%)

Yield: Makes 6 servings. Serving size: 1¼ cups.

8 oz dried white beans
5 cups water and/or broth
½ cup ketchup
¼ cup molasses
1 cup onion diced
2 cups raw sweet potatoes peeled and diced
1 cup green pepper diced
pinch ground cloves
½ tsp dried thyme black pepper to taste

Place the beans in a large container and add enough cold water to cover them by several inches. Refrigerate overnight. Drain and rinse.
Preheat oven to 350°. Place all ingredients into a large Dutch Oven and heat on top of the stove on high. Bring to a boil, stir well and cover. Place the Dutch Oven in the middle of the oven and allow to cook until the beans and sweet potatoes are tender, about one and a half hour. Serve hot with a salad, slaw or side of green vegetables.

Note: You can also do a quick presoak of the beans by bringing then to a boil, allowing then to stand one hour before proceeding.

Speed Method: Use 1 can of white beans (drained) and one can of sweet potatoes (drain and dice) reduce water and broth by half. Cook on top of the stove for 10 minutes.

Total Preparation & Cooking Time: 130 min. (10 Prep, 120 Cook)