Vegan Bean with "Bacon" Soup
In trying to replicate Melanie's favorite childhood canned soup, I came up with this. I doubled the recipe for my family (of seven), and there was plenty left over.
In trying to replicate Melanie's favorite childhood canned soup, I came up with this. I doubled the recipe for my family (of seven), and there was plenty left over.
- 3 cans white beans, rinsed and drained
- 6-8 slices Morningstar Farms "bacon" strips
- 1-2 carrots, minced
- 1-2 stalks celery, minced
- 1 medium onion, chopped fine
- 4 cups vegetable broth
- 2 cups water
- 1-2 bay leaves
- 1/2 of a small can (approx 2 tbsp) tomato paste
- salt and pepper to taste.
1. In the pan you plan to cook the soup in, fry the bacon on both sides until it is thoroughly cooked, but not crispy.
2. Remove the bacon from the pot. Add the carrots, celery, and onion. Cook over medium heat, stirring often, until the vegetables are softened, 5-7 minutes.
3. Add the beans, broth, water, and bay leaves. Partially cover and cook over low heat for a good long while. (I let it go for a couple of hours).
4. Chop the bacon in to tiny pieces. Add chopped bacon and tomato paste to the soup. Cover again and cook another 20 minutes or so.
5. Just before serving, use an immersion blender to half-puree the soup, leaving some whole beans and chunks intact. (If you don't have an immersion blender, remove about 2 cups of the soup, puree in a blender, and stir back into the pot.) Season with salt and pepper to taste (it shouldn't need much; the bacon is salty, so start with a light hand) and serve.
