Baked Bean Soup

Ingredients

• 2 cans (16 oz each) Baked Beans (Use your favorite brand of baked beans.)
• 1 medium Onion (Chopped)
• 2 medium Carrots (Chopped)
• 2 Celery stalks (Chopped)
• 4 cups Vegetable Broth
• 1 can (14.5 oz) Diced Tomatoes (Undrained)
• 2 cloves Garlic (Minced)
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Dried Thyme
• 1 Bay Leaf
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black Pepper (Or to taste)

Instructions

1. 1In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 5 minutes.
2. 2Add the minced garlic, smoked paprika, and dried thyme to the pot. Cook for another minute until fragrant.
3. 3Pour in the vegetable broth and add the diced tomatoes (undrained), baked beans, bay leaf, salt, and pepper. Stir to combine.
4. 4Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld. Remove the bay leaf before serving.