Bean with Baconless Soup Vegan and Whole Foods Plant Based
As a child and even an adult, I always loved opening a can of Bean with Bacon soup. I don’t know if it really had any bacon it or not, but I loved that soup. Now that I have stopped eating any animal product, I needed to find a substitute for one of my favorite soups. Hence, Bean with Baconless Soup Vegan and Whole Foods Plant Based. If you didn’ t know any better, you would swear it had bacon in it!
I prefer to use dry beans as opposed to canned. So the night before I started my soup, I scooped out 1-1/2 cups of dry great northern beans and soaked them in water over night. The 1-1/2 cups ended up being 4 cups of soaked beans.
Instant Pot Time!
I love to make a big batch of soup and eat it for a couple of days. The remainder of the pot of soup ends up in the freezer for future meals when I don’t want to cook.
My bigger batches of soup calls for my bigger 6 quart Instant Pot Duo Nova (*affiliate link). To begin, set your Instant Pot to Sauté, add a couple tablespoons of water, the onions, celery, and carrots and sauté them for about 5-6 minutes or until they are translucent. You will probably need to add additional water 1-2 tablespoons at a time to prevent the vegetables from burning. Press the Cancel button.
After that, add the beans, water, and the remaining ingredients. Cover and set the Pressure Cook setting to 7 minutes.
That’s it! Now just wait for the pressure to naturally release. In the meantime, prepare any side dish you want to add to make a complete balanced meal.
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