Navy Bean Soup


As a kid, my favorite soup was Campbell's Bean with Bacon.  This fat-free vegan version tastes "uncannily" similar to my childhood favorite, but without the animal products.  The liquid smoke seasoning is essential to give it that "bacony" flavor.

  • ½ pound dried navy beans
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, diced
  • 1 stalk celery with a few leaves, chopped
  • ½ c. tomato paste
  • 2 c. vegetable stock
  • 1 bay leaf
  • ¼ t. dried thyme
  • ¼ t. liquid smoke seasoning
  • 1 T fresh parsley, minced
  • ⅛  t. white pepper
  • salt to taste
  • 1 c. unsweetened soymilk

Soak the beans overnight.  Drain, rinse, and place them in a pot or pressure cooker with 4 cups water.  Cook until soft.

Meanwhile, In a medium saucepan or skillet, sauté the onion and garlic in a little water until onion is transparent.  Add the carrots, celery, tomato paste, stock, bay leaf, and thyme.  Simmer until vegetables are tender, about 15 minutes. Remove bay leaf.

Add vegetable mixture to the pot with the beans and bean broth.  Add parsley, pepper, and salt.  Bring soup to a boil, then reduce heat to low.  Stir in soymilk and heat through, but do not boil.

                    
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