Boston Baked Bean Soup


Ingredients:
2 slices bacon, diced 1 onion chopped 4 cups water 2 tablespoons molasses 2 tablespoons tomato paste ¼ teaspoon liquid hickory smoke 1 (16 oz) can small red beans, drained 1 (16 oz) can white beans, drained 2 cloves garlic, minced 1 (28 oz. can) ready-cut peeled tomatoes 2 tablespoons brown sugar 2 tablespoons Bookbinder's Dijon Mustard ¼ cup chopped parsley ¼ teaspoon hot sauce 1 (16 oz) can black beans, drained ¼ cup Silver Spring Prepared Horseradish

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Directions:

In a Dutch oven, cook the bacon over medium high heat until crisp. Add garlic and onion. Sauté 5 minutes. Add tomatoes, water, brown sugar, molasses, mustard, tomato paste, hickory smoke and hot sauce. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Stir in beans, parsley, and horseradish. Heat through.