This soup is a take on my favorite canned soup from my childhood. I've tried remaking it a few times, as I do with my most of my dishes before I post them, and I think I've come up with a recipe that is strikingly similar, except for the cruelty to animals. G grew up with a mom who worked the swing-shift and retired from said canned soup company, and he thinks this version is spot on. My children have fortunately never tasted the inhumane original and love this. I have to say, my other tries, which were too dark and heavy, take a back seat to this lighter, well-balanced tasty bowl of goodness. This is definitely going on my menu board on the inside of my cupboard.
Bean and Facon Soup
Ingredients:
1 pound bag of Great Northern Beans
Water to cover
1 - 32 oz. box of Organic Imagine No-Chicken Broth
2 tsp. salt
1/2 tsp. pepper
1 pkg. of LightLife Smart Bacon, diced small
Directions:
Sort beans for grit and put in large pot with water a couple of inches over the beans. Cook on medium heat for one hour. Add broth, seasonings, and enough water to stay about an inch over the beans. Continue cooking on medium heat for another hour. When the beans are tender, add the facon, and cook for twenty minutes more. Can serve with crunchy bread and a yummy green salad. Feeds five hungry vegans.
Campbell's Bean and Bacon Soup? Are you afraid you'll get sued if you say the name? Hard to believe it's been a whole year since your last anniversary when you and G fed seagulls and did some other Bed & Breakfast stuff.
ReplyDeleteTwo weeks?!? I would have had a very hard time with that.
ReplyDeleteThe soup looks wonderful. Happy anniversary!
No, S.V., I just don't want to give them publicity, that's all. Every day with G feels like a second...sigh.
ReplyDeleteFlower, it was challening, that's for sure. Thanks for the good wishes!
Glad to see you back, and Happy Anniversary. This soup looks really creamy and flavorful...I think perfecting soups is one the most challenging things in cookery. I've never had the original kind either, but may just have to give this a try...mr D would love it. I have plates that match your bowl!
ReplyDeleteHappy Anniversary! I can't say I've ever tried the original this was based on but your sounds delicious.
ReplyDeleteOoooohhhh! No publicity! Gotcha. Mums the word. Shhhh!
ReplyDeleteThanks, Rose. I think soups need attention, too. So often we can just dump something in a pot and call it soup, but flavor nuances can be tweaked in them too. Should I confess that my bowls are second hand and cost me a dollar apiece? I hope your plates weren't too expensive! :-)
ReplyDeleteThanks, Maud. This is a good soup, I must say. Try it!
Good, S.V., ssshhhh.
I also really like the bowls! The you-know-who soup company discussion is cracking me up. I feel like I can almost smell this soup. Happy Anniversary! I'm interested to know about your menu board. I was just thinking yesterday that maybe I need to get a small wipe-off board to magnet to my fridge (This is hard for me because I don't like anything on my fridge front.) to remind me of the meals I'm going to prepare that week. I always write it on paper, get my groceries, lose the paper and wonder what I'm going to do with all of these seemingly random ingredients in the fridge. I really need to get it together, huh? So tell me about your menu board! :)
ReplyDeleteJenny, I have a weekly menu that I post on the inside of my cupboard for the family (read SR) to refer to when they wonder what's for dinner. I use it to help me prepare more nutritious meals than if I just threw something together that night. Underneath that, I have a master menu list, which is divided into several categories and is now two pages, but will be lengthened into three. From that, I base most of my weekly meals, but I also try to have at least one new recipe a week. Make sense? It really helps me to keep it this way because then I can remake family faves without forgetting about them, and I draw from the different categories (beans, tofu, salads, etc.) to make sure I have a variety of meals that week. It nurtures my OCD. :-)
ReplyDeleteMmmm, looks wonderful! I always order the Yankee Bean soup at the diner. Similar but with a bit of tomato in it.
ReplyDeleteyum, yum ,yum...soup...that is one food I do not turn down. It looks great...what time is dinner, I'll bring some homemade bread?
ReplyDeleteLooks good! It's always hard to veganize old school favorites I think. One I always used to eat as a kid was baked lemon chicken. I really need to figure out how to veganize it. I am glad that your children have never had meat. That is how I wish to raise my children one day :)
ReplyDeleteHappy anniversary! I think we love smart facon in my house about as much as you do -- I have not put it in soup, though. This looks delicious, simple, and comforting.
ReplyDeleteThanks, Susan. Yankee Bean soup sounds good too.
ReplyDeleteMillie, come on over!
Carissa, baked lemon chicken? Hmm, some savory seitan possibilities, maybe. I'll think about it.
Thanks, Jessica! I used to like facon more when I first became veggie - it was nice to have that as an alternative. It works great in this soup!
Happy (late) anniversary! The soup sounds very good. I never tried the original, but I think I will have to try your version! :o)
ReplyDeleteYay for G. getting the electrical issues fixed. Sounds like you married a very handy man. :o)
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ReplyDeleteGlad you're back! I have fond childhood memories of this soup as well :) Happy belated anniversary!
ReplyDeleteI love soup, so yummy and comforting!
ReplyDeleteZoe xx
Life of a Vegetarian