Bean without Bacon Soup (Vegetarian Bean with Bacon Soup)
This heavenly vegetarian Bean without Bacon Soup tastes just like the Campbells version! Smoky, thick-but-brothy, bean goodness. This soup is easy to make and no bacon in sight!
Growing up, soup was just something that came from a Campbell’s can. In fact, when my mom would whip up a homemade soup (which she occasionally did and did well), I would be all suspicious. That’s not real soup, Mom!
Well, things have changed, and canned soup is a rare exception in our house. I just really like making soup from scratch. And when I need a soup that’s as convenient as canned, it’s as easy as dipping into the freezer, where I keep extra batches and leftovers (psst: This Bean without Bacon Soup freezes very well!).
There are a couple of canned varieties I do miss, though – not just because we hardly ever eat the canned stuff, but also because I’m a vegetarian. First on the list? Bean with Bacon Condensed Soup. Oh man. Smoky, a little thick, tastes like home. I don’t remember ever seeing an actual piece of bacon in there, but it was still delicious.
The lack of actual bacon pieces, however, kind of can mean it lends itself well to a homemade vegetarian version. Right?! Thanks to smoked paprika and fresh rosemary, this Bean without Bacon Soup tastes plenty smoky.
How to Make It
This is a super duper simple soup to whip up. First, a little saute for the veggies – with both butter and olive oil (a bit of both gives the final soup a little more oomph, but you can skip the butter for a vegan version and still be plenty happy). And then some garlic, spices, broth, beans, and a bit of a simmer. Puree for a thickened, full-bodied soup without roux or cream (did I mention this is a pretty healthy soup, all told?) – and then stir in a few more beans for texture.
Voila. Who needs cans and bacon? Not us, man! Not us.
3cups+ 1 1/2 cups cooked great northern or cannellini beans(or 3 [15-ounce] cans, drained and rinsed, divided)
Additional salt and pepper(to taste)
Additional olive oil(smoked paprika, and/or chopped fresh rosemary for garnish, if desired)
Instructions
Heat the olive oil and butter in a large saucepan over medium heat. Once the butter has melted, add the onions and carrots and saute, stirring occasionally, until softened, about 5 minutes. Add the garlic, smoked paprika, rosemary, salt, and pepper, and cook, stirring, for another minute. Add the broth and 3 cups (or 2 cans) of beans. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer until the veggies are tender and the soup has reduced a bit, 15-20 minutes.
Remove from heat and let cool for a couple of minutes until safe to handle. Using an immersion blender or working in batches with a blender, puree the soup. Return to the pan and return to medium-low heat.
Add the remaining 1 1/2 cups (or 1 can) beans. Stir to combine. Return to a simmer until the beans are heated through.
Taste and add additional salt and pepper if desired.
Ladle into bowls and drizzle with olive oil, a dusting of smoked paprika, and/or a few chopped fresh rosemary leaves, if desired.
Soup keeps refrigerated in an airtight container for 2-3 days, or freeze for up to 3 months.