The Whole Food Plant Based Cooking Show
Vegan Bean & Mushroom Bacon Senate Soup
Calories: 269kcal
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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Ingredients
- 1 pound dry navy beans
- 8 ounces mushrooms sliced
- 2 tablespoon tamari divided
- 1 ½ teaspoon smoked paprika divided
- 1 onion diced
- 3 cloves garlic minced
- 2 stalks celery diced
- 1 russet potato peeled and cut in half
- 2 liters vegetable broth low sodium
- 1 teaspoon dried parsley
Broth thickener
- 1 russet potato peeled and cut in half
- 1 cup vegetable broth low sodium
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.
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Nutrition
Calories: 269kcal | Carbohydrates: 51g | Protein: 17g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 267mg | Potassium: 1053mg | Fiber: 17g | Sugar: 5g | Vitamin A: 231IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 4mg
