Baked Bean Soup -- a super hearty and delicious vegan recipe

Published: Mon, 09/30/19

September 30, 2019

Hello there Slow Cookerers!!

It is FINALLY the last day of September. Holy bananas, this was the longest month in the history of the universe!!

geesh!

:-)

Good news --- we are entering fall weather, which means SOUP.

And soup is comfort food at it's finest.

I've got super awesome soup recipe for you today.

It tastes just like you'd imagine a can of blended pork and beans to taste, except better.

The soup was a bit spicy for the kids, although they did eat it. Read "the verdict" below to see how I would adjust for next time.

Baked Bean Soup Recipe

The Ingredients.
serves 6

1 (15-ounce) can white kidney beans, or pinto beans (if you are going to use dry, pre-soak 2/3 cup overnight, and then cook until beans are soft)--no need to drain canned beans
1 cup finely diced onion (I used 2 minis)
1 cup diced carrot
3 teaspoons dijon mustard
2 tablespoons unsulphured molasses
1 tablespoon soy sauce (we use gluten free)
2 teaspoons apple cider vinegar

1 tablespoon chili powder
1 (14.5-ounce) can fire roasted tomatoes (and juice!)
2 cups water
salt to taste before serving

The Directions.

Use a 5 to 6 quart slow cooker.

[If you are in the market for a new slow cooker, these are the ones that I personally use and recommend.]

Put beans into pot, and top with onion and carrot.

Add all seasonings and spices.

Pour in the entire can of tomatoes, and add water. Stir.

Cover and cook on low for 7 to 8 hours, or on high for about 4 to 5 hours.

If your beans were dry, you might need to go as long as 10 hours, depending on altitude and humidity.

Before serving, pulse a bit with a hand-held stick blender {here it is on Amazon, this is an affiliate link] to blend some of the beans.

This will thicken your broth and provide a richer flavor.

If you don't have a stick blender, scoop out about 1 cup of liquid and pulse CAREFULLY! in a traditional blender, and stir back into the crock.

The Verdict.

I really, really liked this soup. Adam thought it could use some bacon.

But then it wouldn't be vegetarian. Or vegan. :-(

There's a slight kick from the chili powder, but it's not overpowering.

If I was making it again for my kids, I'd cut back on the onion and the chili powder.

My kids ate it, but they would have eaten more if it was a bit milder.

I served it with Pamela's drop biscuits -- which are essentially just Bisquick-type drop biscuits.

We use Pamela's because we are gluten free. (affiliate link)

The leftovers freeze well, but you will probably need to add a bit of broth or water to thin it out again.

more bean soup:

16-bean soup
refried bean soup
white chili
black bean soup
morrocan lentil
split pea soup

I hope you enjoy it!!

Happy Slow Cooking!! Happy End of September!

steph