Oven Baked Bean Soup

• 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.

Makes 6 servings. Serving size: 1¼ cups. 
 
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Nutritional analysis per serving: 

Calories 230
Calories from Fat 5
Saturated Fat 0g
Total Fat 0g
Cholesterol 0mg
Sodium  220mg
Total Carbohydrate 46g
Dietary Fiber 11g
Protein 11g
 
Exchanges: 1 fat, 3 bread, ½ veg, 1 meat
Source: Communicating Food for Health