Vegan Bean and Bacon Soup
by Karissa's Vegan Kitchen
Smoky vegan bean and bacon soup made easy on the stovetop.
Servings: 4
Calories: 233kcal
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: 233kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 2224mg | Potassium: 299mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5886IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 2mg