Description
This Vegan Bean and Bacon Soup reminds me of those little cans of Campbell's Soup I ate as a kid. With marinated mushrooms substituted for the bacon you almost can't tell the difference!
Ingredients
Scale
Creamy Bean Soup
- 2 cups Pinto Beans (dried)
- Enough cold water to cover the beans 1 inch
- 1 Onion (diced)
- 2 Carrots (chopped)
- 2 ribs Celery (chopped)
- 2 Cups Vegetable Broth (low sodium)
- 1/2 can Tomato Paste (3 oz)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Thyme
- 1/4 tsp Ground Pepper
- 1 Tbs Corn Starch
Mushroom Bacon
- 8 oz Mushrooms (sliced)
- 2 Tbs Tamari (or soy sauce)
- 1 Tbs Maple Syrup
- ¾ tsp Liquid Smoke
- ½ tsp Smoked Paprika
- ¼ tsp Garlic Powder
- ⅛ tsp Ground Pepper
Instructions
- Soak beans in water overnight
- Rinse and drain beans the next day and cover with fresh water
- Bring to boil and then cover and remove from heat
- Let steep for 1 hour
- Empty contents of bean pot into Crock pot and add vegetables
- Add Veggie Broth, Tomato Paste, and Spices and set on high for 4 hrs
- Check occasionally to stir and add water if necessary
Mushroom Bacon
- Clean mushrooms and add to ziplock bag
- Whisk marinade ingredients together and pour into bag with mushrooms
- Let marinade for 1 hour
- Add mushrooms and marinade to skillet and simmer on medium heat
- Cook mushrooms until softened and most of the liquid has evaporated
- Remove 2 cups of soup and add 1 Tbs Corn Starch,
- Puree in a blender and than stir back into soup to thicken
- Add mushrooms to soup and stir to combine
- Salt and pepper to taste
Notes
(Original Recipe Date: May 25, 2016)
My method does not include the use of an Instant Pot. A pressure cooker will reduce the cooking time substantially and no overnight soak is needed.
Keywords: vegan bean abd bacon soup