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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from Moosewood Restaurant Daily Special, this is a hearty, healthy addition to a dinner menu or a meal all on it's own. Ingredients:
2 tbsp water |
1 large onion, chopped |
1/2 cup diced celery |
1 large carrot, peeled and diced |
1 tbsp chili powder |
1 tbsp dijon mustard |
2 cups water |
14 oz undrained canned stewed tomatoes |
15 oz cooked cannellini beans, drained and rinsed |
2 tsp cider vinegar |
1 tbsp blackstrap molasses |
1 tbsp tamari |
salt & pepper to taste |
Directions:
1. Heat 2 tbsp water in a soup pot on medium-high heat.
2. Add onions and saute about 10 minutes, stirring frequently, until the onions are translucent.
3. Add the celery, carrots, and chili powder and cook 5-6 minutes.
4. Stir in the mustard, water, tomatoes, beans, vinegar, molasses and tamari.
5. Cover and bring to a boil.
6. Lower the heat and simmer 15 minutes.
7. Add salt and pepper to taste and serve.
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