Thursday, October 29, 2009

Bean and Bac'n Soup

Right off the bat, I apologize for the terrible picture.....just as I was about to snap a photo and serve dinner the camera battery went dead, so I had to use my iPhone to take the picture. Hence, the bac'n turned out as a large brown blob in the center of a soup bowl.....less than appetizing, I know, but the soup was worth sharing. I'll be making it again, hopefully with a better photo to share.

With that out of the way, time for a confession. When I was an omnivore I loved Campbell's Bean and Bacon soup, LOVED it! This was my attempt at mimicking that. While this soup isn't exactly like Campbell's, it is really good. Because this recipe calls for such a large amount of beans I recommend using dried beans and cooking them in advance.

Bean and Bac'n Soup

2 Tbs. Olive Oil

1 large onion, chopped

3 large carrots, peeled and cubed

1 bay leaf

4 cloves garlic, minced

2 tsp liquid smoke

½ tsp oregano

½ tsp celery seed

1 tsp tamari

4 cups good quality veg. stock (I use home made)

4 cups water

8 cups white beans, cooked (Great Norther, Cannellini, or Navy)

2 tsp salt

1 package Fakin' Bacon

In a large soup pot, heat oil. Add onions, carrots and bay leaf and begin to saute. Once veggies are beginning to soften add garlic and saute a few minutes more. Add liquid smoke, celery seed, oregano, and tamari. Stir to combine. Add stock and water and bring to a boil. Reduce heat to simmer, add beans and salt and continue to simmer while you cook the "bacon" according to package directions. When bacon has cooked and cooled, cut or crumble into small pieces and add to soup. Stir to combine.

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