1 teaspoon olive oil
1 large onion, chopped
1 (16 ounce) can baked beans
2 (15 ounce) cans cooked, cubed potatoes
1/2 cup butter, melted
1 (5 ounce) can sliced mushrooms
1 (8 ounce) can tomato sauce
1 tablespoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/8 teaspoon dried sage
Heat olive oil in a large pot over medium heat. Saute onion in oil until tender; remove from heat; add beans, stir and cook until tender. Stir in potatoes and cook until tender. Pour in butter, salt, brown sugar, bell peppers, mushrooms, tomato sauce, oregano, basil, rosemary and thyme. Bring to a boil; reduce heat. Cover and simmer for 45 minutes.
Stir in mushroom and tomato sauce. Reduce heat. Simmer 10 minutes.
Stir in oregano, basil, rosemary and sage. Heat through. Spoon over soup; garnish with thyme and rosemary.