I have made this recipe twice this week... and still haven't remembered to get a photo. Why? Because it's so good! Once you start eating it, you don't think about stopping to get the camera!
But more than tasting delicious, this soup is easy, nutritious, and packed with protein. My kids and friends from work will attest that it's loved by vegans and non-vegans alike. And it only takes 15-20 minutes from start to finish!
Bean & Bac’n Soup
32 oz vegetable broth or stock (or a corresponding amount of water and veggie bouillon)
1 can each kidney, cannellini, & garbanzo beans
1 can tomato sauce
½ cup diced carrots
1 bay leaf
1 tsp salt
1 - 2 tsp “Hickory Bacon Salt” (or any vegan Bacon Salt flavor, or any seasoned salt + a dash of Liquid Smoke)
Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer until beans and carrots are tender.