Fall is here and soup is on my menu as often as possible. I’m a soup girl. I may never be able to make the same one twice but I can get close and I’m starting to write down what I do. And before you ask, yes, my age and rotten memory has a lot to do with that. (Mostly I have to keep Mr. G guessing though.) I’ m a measure in the hand cook. Try it! Hands are the most useful tool we have at our disposal. (Just don’t use this method with baking. Remember kids, baking is a science.)
I didn’t add the veggie bacon to this latest pot because to me it doesn’t add anything important. I almost never eat it these days because I’m not keen on the taste. I am going to give this Seitan Bacun a try. I hear good things about it and it would be nice to serve to
unsuspecting victims family members.
Let me know how you make out and if you think it tastes as good as what I remember the canned version tasting. It was a couple of decades ago that I last had it. I am unable to test it side by side with the Campbell’s because of the *ahem* ingredient that shall not be mentioned.
Almost forgot- warm crusty bread and a side salad make this a perfect meal any time of the year.
- 3 cans, navy beans, 19 oz each, rinsed well
- 4 slices veggie bacon, cooked and diced
- 2 carrots, minced or diced
- 2 stalks celery, minced or diced
- 1 medium sweet onion (vidalia), chopped finely
- 5 cups vegetable broth
- 3 bay leaves
- 2-3 tablespoons tomato paste
- ¾ teaspoon celery seeds
- ¾ teaspoon pepper, cracked or freshly ground
- ½ teaspoon salt, or to your taste
- Place all ingredients in the crockpot.
- Stir, cook on high for 5 hours or low for 8. (can go on low for longer if needed)
- Using an immersion blender, blender or potato masher remove several cups and puree. Add back in and stir.
- I use an immersion blender right in the crock pot and blend away until there are some beans left whole but it's nice and thick. Remember the soup is hot so be very careful!!!!
Note to self- work on food styling and pictures for blog posts. SOON.