Home Simple Vegan Plant-Based Recipes Vegan Bean & Mushroom Bacon Senate Soup

Vegan Bean & Mushroom Bacon Senate Soup

Vegan Bean & Mushroom Bacon Senate Soup





Vegan Bean & Mushroom Bacon Senate Soup

Jill Dalton

Senate Soup has been served on Capital Hill for over 100 years so I created this Plant Based Vegan version so we can all enjoy a healthy version. It reminds me of the Campbell’s Bean & Bacon soup I grew up with. The mushroom bits bring a smoky flavor to the soups chowder like texture.

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Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy

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Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy

Equipment

Ingredients 

 

Instructions 

  • Soak the beans in water overnight or even better 24 hours.

  • Add the mushrooms, 1 tablespoon of the tamari and 1 teaspoon of the smoked paprika to a bowl and mix until mushrooms are well coated.

  • Place the mushrooms on a parchment lined baking tray and bake at 400°F for 30 minutes.

  • Sauté the onions, celery and garlic in a soup pan until just soft using a little water to keep them from sticking.

  • Add remaining ingredients along with the potato from the broth thickener to the soup pot and cook on medium high for at least an hour or until the beans are soft. Mine took 1 1/2 hours to soften.

  • After 30 minutes take the potato out of the pot and set aside.

  • Once soup is finished, add the potato and 1 cup of vegetable broth to a blender and blend until smooth.

  • Stir potato mixture into the soup.

Nutrition info

Calories: 269kcalCarbohydrates: 51gProtein: 17gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 267mgPotassium: 1053mgFiber: 17gSugar: 5gVitamin A: 231IUVitamin C: 5mgCalcium: 102mgIron: 4mg






























Vegan Bean & Mushroom Bacon Senate Soup

Vegan Bean & Mushroom Bacon Senate Soup | Simple Vegan
Home Simple Vegan Plant-Based Recipes Vegan Bean & Mushroom Bacon Senate Soup

Vegan Bean & Mushroom Bacon Senate Soup

Vegan Bean & Mushroom Bacon Senate Soup





Vegan Bean & Mushroom Bacon Senate Soup

Jill Dalton

Senate Soup has been served on Capital Hill for over 100 years so I created this Plant Based Vegan version so we can all enjoy a healthy version. It reminds me of the Campbell’s Bean & Bacon soup I grew up with. The mushroom bits bring a smoky flavor to the soups chowder like texture.

Our Sponsors

Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy

Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy

Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy

Equipment

Ingredients 

 

Instructions 

  • Soak the beans in water overnight or even better 24 hours.

  • Add the mushrooms, 1 tablespoon of the tamari and 1 teaspoon of the smoked paprika to a bowl and mix until mushrooms are well coated.

  • Place the mushrooms on a parchment lined baking tray and bake at 400°F for 30 minutes.

  • Sauté the onions, celery and garlic in a soup pan until just soft using a little water to keep them from sticking.

  • Add remaining ingredients along with the potato from the broth thickener to the soup pot and cook on medium high for at least an hour or until the beans are soft. Mine took 1 1/2 hours to soften.

  • After 30 minutes take the potato out of the pot and set aside.

  • Once soup is finished, add the potato and 1 cup of vegetable broth to a blender and blend until smooth.

  • Stir potato mixture into the soup.

Nutrition info

Calories: 269kcalCarbohydrates: 51gProtein: 17gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 267mgPotassium: 1053mgFiber: 17gSugar: 5gVitamin A: 231IUVitamin C: 5mgCalcium: 102mgIron: 4mg






























Vegan Bean & Mushroom Bacon Senate Soup