I started working on several recipes, and I even got so far as to wrap one up. Yeah. Just one. Turns out that in mid-July, it’s a lot easier to just throw up your hands and go hang out at the beach all day with your sun-obsessed toddler than to slave over a stuffing recipe. At least, for me, that was the case.

You may have guessed by now that this recipe for Slow Cooker Pumpkin Baked Beans is the one. You know, The One. The one completed recipe.

I’ve kind of got a thing for baked beans, and lord knows I have a thing for pumpkin. So, you know, this was a pretty natural happening.

Turns out the pumpkin-and-baked-bean combo was surprisingly welcome in mid-summer, as baked beans always have a place at picnics and the like. But these are no ordinary baked beans, no no no.

By now you’ve surely surmised that these pumpkin baked beans have pumpkin in them. They’ve also got some rich, hearty molasses in them, taking a cue from Boston baked bean recipes. And … psst … pumpkin pie spice. Yep, a little cinnamon, cloves, ginger, even a little nutmeg. Trust me – it totally works.

They’re savory, but on the sweet side of savory, the way a good baked bean outta be. And, depending on how much cayenne you like, a little spicy too.

These baked beans are indeed perfect for the Thanksgiving table. The flavors are spot on, and the beans are hearty fare especially for vegans and vegetarians alike. Plus, they cook up in the slow cooker – one less dinner item to have to fiddle with come dinnertime.

And hey, they might even have you and your guests declaring “Turkey, Schmurkey!” My (undone) job is done.

(more…)

The post Slow Cooker Vegan Pumpkin Baked Beans appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• How to Make It
• More Yummy Vegetarian Soup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

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.

More Yummy Vegetarian Soup Recipes

• 5-Ingredient Roasted Carrot Ginger Soup – so easy and full of so much flavor.
• Creamy Tomato Soup – so much better than canned!
• Simple Lentil Vegetable Soup – a seriously satisfying bowlful.
• 25-Minute Comforting Vegetable Soup – love how quickly this one comes together.
• Slow-Cooker 5-Ingredient Thai Butternut Squash Soup – this might just be my easiest soup recipe ever.
• Chickpea & Rice Soup – even chicken lovers love this one.

Print

Bean without Bacon Soup

A homemade vegetarian version of the popular canned bean with bacon soup. You won’t miss the bacon – promise!

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 2 tablespoons butter or substitute 2 tablespoons olive oil
• 1 tablespoon olive oil
• 1/2 medium onion diced (about 1 cup)
• 2 medium carrots diced (about 1/2 cup)
• 4 medium cloves garlic minced
• 1/2 teaspoon smoked paprika
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups low-sodium vegetable broth*
• 3 cups + 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.

The post Bean without Bacon Soup (Vegetarian Bean with Bacon Soup) appeared first on Kitchen Treaty.