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Oven Baked Bean Soup

Yield: Makes 6 servings. Serving size: 1 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.