Vegan Bean and Bacon Soup

This Vegan Bean and Bacon Soup reminds me of those little cans of Campbell's Soup I ate as a kid. With marinated mushrooms substituted for the bacon you almost can't tell the difference!

📝 Ingredients

• 2 cups Pinto Beans (dried)
• Enough cold water to cover the beans 1 inch
• 1 Onion (diced)
• 2 Carrots (chopped)
• 2 ribs Celery (chopped)
• 2 Cups Vegetable Broth (low sodium)
• 1/2 can Tomato Paste (3 oz)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Thyme
• 1/4 tsp Ground Pepper
• 1 Tbs Corn Starch
• 8 oz Mushrooms (sliced)
• 2 Tbs Tamari (or soy sauce)
• 1 Tbs Maple Syrup
• 3/4 tsp Liquid Smoke
• 1/2 tsp Smoked Paprika
• 1/4 tsp Garlic Powder
• 1/8 tsp Ground Pepper

👨‍🍳 Instructions

1. 1Soak beans in water overnight
2. 2Rinse and drain beans the next day and cover with fresh water
3. 3Bring to boil and then cover and remove from heat
4. 4Let steep for 1 hour
5. 5Empty contents of bean pot into Crock pot and add vegetables
6. 6Add Veggie Broth, Tomato Paste, and Spices and set on high for 4 hrs
7. 7Check occasionally to stir and add water if necessary
8. 8--- Mushroom Bacon ---
9. 9Clean mushrooms and add to ziplock bag
10. 10Whisk marinade ingredients together and pour into bag with mushrooms
11. 11Let marinade for 1 hour
12. 12Add mushrooms and marinade to skillet and simmer on medium heat
13. 13Cook mushrooms until softened and most of the liquid has evaporated
14. 14Remove 2 cups of soup and add 1 Tbs Corn Starch,
15. 15Puree in a blender and than stir back into soup to thicken
16. 16Add mushrooms to soup and stir to combine
17. 17Salt and pepper to taste