vegan bean and bacon soup 2
Vegan Bean and Bacon Soup
Prep Time
1 hr
Cook Time
4 hrs
Total Time
5 hrs
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!
Course: Main
Cuisine: American
Servings: 8 Bowls
Author: Chuck Underwood
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 Tbls Tamari (or soy sauce)
  • 1 Tbls Maple Syrup
  • ¾ tsp Liquid Smoke
  • ½ tsp Smoked Paprika
  • ¼ tsp Garlic Powder
  • tsp Ground Pepper
  1. Soak beans in water overnight
  2. Rinse and drain beans the next day and cover with fresh water
  3. Bring to boil and then cover and remove from heat
  4. Let steep for 1 hour
  5. Empty contents of bean pot into Crock pot and add vegetables
  6. Add Veggie Broth, Tomato Paste, and Spices and set on high for 4 hrs
  7. Check occasionally to stir and add water if necessary
Mushroom Bacon
  1. Clean mushrooms and add to ziplock bag
  2. Whisk marinade ingredients together and pour into bag with mushrooms
  3. Let marinade for 1 hour
  4. Add mushrooms and marinade to skillet and simmer on medium heat
  5. Cook mushrooms until softened and most of the liquid has evaporated
  6. Remove 2 cups of soup and add 1 Tbs Corn Starch,
  7. Puree in a blender and than stir back into soup to thicken
  8. Add mushrooms to soup and stir to combine
  9. Salt and pepper to taste
Recipe 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.