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    Home » Popular » Soup

    Vegan Bean and Bacon Soup

    Published Jan 27, 2021 · Updated Mar 26, 2021 · 6 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    This vegan bean and bacon soup is smokey, savory, and deeply satisfying, thanks to white beans and plant-based bacon in a rich tomato sauce.

    close up on a bowl of bean and bacon soup with tomato sauce
    Jump to:
    • Ingredients
    • Substitutions & Swaps
    • Storage
    • Recipe
    • Comments

    This vegan bacon and bean soup is like an elevated plant-based chili recipe. Skip the meat but keep all the rich, smoky umami flavor you love in chili. Plus, this is a lighter, creamier soup without any dairy. With dried herbs and tomato sauce, you can build a flavor-packed plant-based soup perfect for a chilly night.

    I prefer to set aside the bacon and use it as a topping for each bowl of warm soup. Otherwise, seitan bacon can get soggy when simmered in liquid. If I have any leftover garlic croutons, I love to add them to this soup for an extra crunchy topping.

    Ingredients

    This simple soup comes together almost entirely in a stockpot on the stove. Then blend it up for a creamy texture and even more flavor. Reminder: You can find the printable, detailed recipe in the recipe card below.

    ingredients for vegan bean and bacon soup
    • Great northern beans. Creamy, mild, and soft, this variety of white beans adds a ton of plant-based protein to ensure this soup keeps you satisfied.
    • Celery, carrots, and onions. This trio of diced vegetables makes mirepoix: the classic foundation of flavor in this soup, and many French-style recipes.
    • Garlic. This soup gets a spike of savory allium flavor from minced fresh garlic.
    • Dried thyme. Thyme adds a rich, herby flavor to this soup and pairs very well with the white beans.
    • Vegetable stock. Opt for low-sodium stock so you can control the seasonings.
    • Smoked paprika. This surprising addition adds a ton of sickness to complement the vegan bacon.
    • Tomato sauce. This is the secret to building umami flavor in your chili without any meat.
    • Vegan bacon. My favorite vegan bacon is Sweet Earth's Benevolent Bacon (made from seitan) - but you can use your favorite. Lightlife's Smart Bacon is another good option. I find both at my local Kroger in the refrigerated vegan section.
    overhead of the steps to cook bean and bacon soup

    Substitutions & Swaps

    • Other beans. You can swap the white beans with black, pinto, or garbanzo beans if that's what you have on hand.
    • Spicy bean & bacon soup. If you want to turn up the heat on this soup, add a diced jalapeño or crushed red pepper flakes to the pot.

    Storage

    This is a great make-ahead recipe for meal prep. Store cooled soup in an airtight container in the fridge for up to 5 days. Or freeze it for up to 3 months.

    Defrost frozen soup in the fridge overnight and reheat on the stove or in the microwave until hot.

    Try this vegan broccoli cheddar soup next!

    two bowls of vegan bean and bacon soup with tomato sauce

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Recipe

    Vegan Bean and Bacon Soup

    Karissa Besaw
    Smoky vegan bean and bacon soup made easy on the stovetop.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dinner, Lunch, Soup
    Cuisine American
    Servings 4
    Calories 233 kcal

    Ingredients
      

    • 2 tablespoons oil
    • 5 ounces vegan bacon chopped
    • ½ yellow onion chopped
    • 2 stalks celery chopped
    • 2 medium carrots chopped
    • 4 cloves garlic minced
    • 3 (15-ounce) cans great northern beans drained and rinsed
    • ½ cup tomato sauce
    • 4 cups vegetable stock
    • 1 teaspoon thyme
    • 1 teaspoon salt
    • ½ teaspoon smoked paprika
    • ¼ teaspoon black pepper

    Instructions
     

    • Sauté the chopped vegan bacon in 1 tablespoon of oil on medium heat until browned and crispy. Scoop out the bacon and set aside for now.
    • Add the onion, celery, carrots, and remaining 1 tablespoon of oil to the pot. Sauté until the onion is translucent and carrots are tender.
    • Add the garlic and sauté for another 2 minutes.
    • Stir in the remaining ingredients. Bring to a simmer on high heat, then reduce to med-low. Let simmer for 15 minutes.
    • Scoop about half of the soup into a blender. Blend until smooth. Return to the pot. (Be careful when blending - it's hot!)
    • Simmer for an additional 5 minutes.
    • Serve topped with the vegan bacon.

    Notes

    • I prefer to set aside the bacon and use it as a topping because seitan bacon gets soggy when simmered in liquid. 
    • Recipe adapted from Taste and Tell.
     

    Nutrition

    Calories: 233kcalCarbohydrates: 16gProtein: 6gFat: 17gSaturated Fat: 2gTrans Fat: 1gSodium: 2224mgPotassium: 299mgFiber: 4gSugar: 6gVitamin A: 5886IUVitamin C: 7mgCalcium: 45mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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