Easy White Bean & Mushroom "Bacon" Senate Soup | cozy one-pot vegan dinner

[@mtm00]

👍👍The best part is watching Jill try the end result ~ always a pleasure.😘

[@LeeAnnahsCreations]

Yes it is!

[@SteveFu-tl6sn]

Been making bean soup for many years. This time I tried your recipe with the smoked paprika for the first time. Your Senate Bean Soup recipe has a surprising great taste! I love it! And, it freezes well!

[@LakerSlots]

I used to love bean and bacon soup, this recipe will be the perfect replacement. Also the mushroom bacon will be exactly what I needed to replace the bacon component in my grandmothers bean dish recipe. Thank you Jill for doing the hard work for us and coming up with these delicious recipes!

[@wholefoodplantbasedcookingshow]

Thank you Maureen. I hope you love it 😊

[@sarahdee374]

when I make tempeh "bacon" I also add a touch of maple syrup and garlic powder and a bit of nooch. Adds that touch of sweetness and a lot of umami.

[@mikesnyder1788]

Sooooooo good! The baked mushrooms really made the difference for me. I have one navy bean recipe in my collection but this Senate soup is vastly superior to mine. Definitely going into my regular rotation of soups! Many, many thanks!!!

[@carolannfox1644]

I made this soup tonight and it is truly delicious. I adapted it for the Instant Pot. Keep the liquid amount the same, but add 2 one-pound bags of dried navy beans and cook on high for 25 minutes. After the pressure releases you can take out the potato and blend with more broth and then add back to the IP and close. Keep on warm and let it cook for another 30 minutes or so. I also made double the mushrooms so I’d have leftovers as you recommended. Really so good!

[@wholefoodplantbasedcookingshow]

Thank you Carol 😊

[@carolannfox1644]

You’re welcome! Thank you! It’s interesting how using dried beans directly in the IP meant that there was more liquid than necessary. Makes a great opportunity to make more beans and soup!

[@savvybytes3748]

It’s really better for your digestion and gut health to soak the beans and discard the soaking water. Your choice :-)

[@lacsa727]

Thanks @carolannfox1644 for answering a question I was about to ask 😉 cooking it in the IP 👍 But my question to you is- What size IP did you use since I have the mini 3 QT.. TFS

[@lindagoode1251]

I loved bean and bacon soup when I was younger (pre Plant based life), especially when the weather turns cold, like right now. I will get my beans tomorrow and soak for 24 hours and then make it on Monday. Can’t wait to try it. Thank you Jill for another awesome recipe!!

[@teresalatiolais8477]

Can’t wait to try

[@lomatemba]

Ha ha! Just bought a pound bag of white beans yesterday! Got mushrooms...I see a bean soup before Thanksgiving....and yeah I think I will throw in a handful of greens toward the end as someone mentioned. Been doing the mushroom bacon for a bit now. This is going to be fun. Off to soak my beans now!

[@paradisestruggle404]

Always looking for more bean recipes and now that it’s finally cold, soup will be perfect. Thank you!

[@laurioneill6910]

I made this today for my Bunko meat eating women. A big hit!!!! They barely left me enough for tomorrow’s lunch. I will definitely make this again. Thanks for all your awesome recipes.

[@LakerSlots]

I made this soup today and it is so delicious!

[@deeshore4487]

I made it and it is delicious! It will go into our meal rotation and be a regular meal! Thanks!

[@erinmichelle9677]

I love , your recipes I’ve been looking for simple recipes to cook and I think I may add some kale.

[@madamplant]

Loving those smokey 🍄 🤩

[@katietucker4772]

Thanks Jill I made this soup today. I love beans, mushroom and potatoes why not a soup and I live in DC great Senate Soup ❤

[@davidthescottishvegan]

Jill, another awesome recipe that I will make in my instant pot ( which I love 😍). The mushrooms will be put in the airfryer. Love 🥰 the video and love 💕 Jill.

[@valerietomsic8454]

YEP...I was ALSO thinking INSTANT POT for this one!!!!! HOW LONG to cook it tho????? Any ideas?

[@shaunrietdijk9220]

@@valerietomsic8454 Dried navy beans without soaking need at least 25 minutes in a pressure cooker or instant pot to cook properly. If you soak them overnight then it will take at least 15 minutes. Both cooking times are with a natural release of the pressure. I dont know whether or not you should put the potato in as you cook the beans as the potato will turn to mush if under pressure for 25 minutes but maybe that is what you want to happen as it will help thicken the soup without having to blend it with the 1 cup of stock and adding it back in the soup at the end.

[@davidthescottishvegan]

@@shaunrietdijk9220 Thanks for the tips 👍

[@madamplant]

I can't wait to try this. Thank you!

[@angelahill3556]

Another yummy Saturday recipe with Jill and her WFPB masterpieces. Can't wait to prepare this thanks Jill! 🤤🥰🤤

[@Mark_Wheeler]

Campbell's Bean & Bacon soup was my favorite as a kid. I am definitely going to make this. Thanks Jill!

[@lizlena8762]

Jill this is a fabulous soup. Thank you for this great recipe!

[@savvybytes3748]

So grateful for this yummy healthy recipe… I was really getting tired of my soup rotation and needed some new inspiration. I think I would just sauté the mushrooms in olive oil with the spices until they’re toasty. I feel secure when I have frozen soup in my freezer! Use the widemouth straight sided Mason freezer jars and always have something delicious to eat on short notice or to throw into your cooler bag to take to work. Remember to only use lukewarm water -not hot- to defrost it in the beginning otherwise you may crack the jar! Oh and I don’t think there’s any soup that I don’t add chopped kale to. In an instant pot when you do the quick release the soup is still boiling so any kale you throw in will cook just fine! I’ve got the white beans in the pantry right now …. can’t wait! ❤

[@CharGC123]

Looks great, love the mushroom idea... but you need an Instant pot! 😁I never thought I wanted or needed one until I was gifted with one. Now I use it multiple times a day, not necessarily because it's quicker, but it's hands-off, low maintanance, consistent, and actually healthier, because food cooks at a lower temperature under pressure.

[@justgoodfood]

Wow very healthy😊

[@carolannfox1644]

Funny how your recipes seem to coincide with something I just picked up at the market on Saturday with no plan in mind! This time it was the mushrooms. Thanks Jill!

[@halinanowak-malisiewicz9553]

Thank you so much for the lovely recipe 🤗🥰🙏🏻

[@quizeen]

I just made Senate white bean soup yesterday (it's a house fav), but I wish I'd seen Jill's recipe first!

[@cathylynnpietranton]

Thank you Jill. ❤

[@amydecker6207]

I am making this soup this week. This looks great.

[@Caldermologist]

My favorite soup is my vegan Pasta e Fagioli. A bit more to cut, but well worth it.

[@growclipbonsaiforseniors1951]

Great video, Chef!

[@quiskaeya]

I tried this soup following another vegan recipe and added some liquid smoke in the seasonings on mushrooms and it was delicious in the end.

[@mmedeuxchevaux]

might you recall how much liquid smoke you added?

[@LaLayla99]

This looks yummy! I will be making this soon, probably adding carrots and kale to up the veggie content. Love your channel! 🙂

[@nasusseka717]

I'm new at vegetarian cooking... How much kale would you use? And when would you add it? Would it cook down to mush or what?

[@iamtranyceproductions]

I'll have to give this a try! Thanks for sharing. 😃

[@nazokashii]

Really seems like a wonderful soup :D thank you so much for sharing

[@treefellonya]

Lol - you scared me there for a minute when you said "Bean and Bacon soup". Then I remember, this is Jill. She would definitely Not do that!

[@songbirdmedows]

I made the soup Thursday afternoon. I soaked the beans I had purchased 24 hours and it took my beans 2 hours to get soft. This soup has a very nice flavor, I am not a fan of the texture of the mushrooms though. I will make this again without the mushrooms.

[@CynthiaSchoenbauer]

I really like your idea to make the "bacon-tidbits" ahead of time. For me, the first time I use mushrooms they taste fresh but deteriorate so quickly, but if I put the rest of them from a large pack in the oven, that solves the problem of them getting bad so quickly and makes them so easy to use after that. I will have to join your patreon to say "thank you!"

[@dianeladico1769]

This looks lovely, thank you. One comment-heating paprika to 400F for that length of time will cause it to burn and become bitter. Maybe sprinkle it on after they come out of the oven?

[@suzannereeves7768]

This looks like a great soup. Have you tried to cook this in the instant pot since you’re using dried beans?

[@wholefoodplantbasedcookingshow]

I haven’t but I think it would work fine.

[@lacsa727]

Hi Jill. New Subbie here. I Luv soups! They make the best comfort food. This would go Gr8! with some lental flat bred Mmmmm. I have a question. Can Liquid Amino be used instead of Tamari soy sauce? Looking forward to preparing some of your delicious recipes. TFS

[@wholefoodplantbasedcookingshow]

Absolutely, use the liquid aminos 👍 Hope you love it 😊

[@moniquewatson8985]

Tfs! Can an instant pot be used? If so, when to add the mushroom? What to add to the instant pot and when? Thanks

[@wholefoodplantbasedcookingshow]

I haven’t tried making it in the Instant pot but I’m sure it would work. Use the sauté setting to cook the onions, celery, and garlic and then pressure cook for maybe 22 minutes. I would add the mushrooms after it is done cooking.

[@sandras.435]

Why not use a cup of beans instead of the potato? Wouldn't it work the same or better? Thank you.

[@LeeAnnahsCreations]

Could one use Soy Curls the same way you did the mushrooms to make a "jerky" ... could potentially be a substitute for mushroom allergies.

[@songbirdmedows]

I grew up on beans with bacon soup as well. I do miss that particular soup. I definitely need to make this. It’s Tuesday afternoon so I’m going to start soaking my beans now and I’ll guess I’ll put it together on Thursday after work. I’m curious have you tried this recipe in the instant pot? 9:55

[@wholefoodplantbasedcookingshow]

Sorry, I haven’t

[@songbirdmedows]

@@wholefoodplantbasedcookingshow no worries my beans are soaking and I will cook them Thursday l. Next time I’ll try the Ip. If it turns out I’ll let you know :-)

[@lindacarter3734]

My oven just went out, can I microwave the mushrooms?

[@craigo5030]

What if you use canned beans instead of raw beans?

[@lakedog7313]

The recipe looks great 👍 I buy organic only so it's not inexpensive for me. Just the veggie stock will be 7-8 dollars. I'll still make it, but just saying.

[@lomatemba]

Have you tried making your own veggie stock from the cuttings of your organic veggies? I keep all my trimmings in a bag in the freezer til I get a bunch then dump them all in a big pot with water and a few veg seasonings and in a few hrs I have my own no-salt added veg broth.

[@DK-zg8ik]

Agree, have been making own stock for years now from our veggie trimmings. Put in freezer bag till full, then pop scraps in crockpot with water overnight, cool and strain in the morning - freeze some, use some in that week’s recipes. Healthy and much cheaper than the store bought. I also like the vegan bouillon cubes and always have them on hand to use or to enhance the homemade broth in certain recipes.

[@mmedeuxchevaux]

and the 8 oz of mushrooms - very expensive here in California.

[@douluvsit]

Jill do you think I could use a sweet potato instead of a russet potato??

[@wholefoodplantbasedcookingshow]

Hmmmm, that would be an interesting flavor. I think it would work

[@stamps4fungin]

I can't handle mushrooms. Any substitute for that?

[@KarenAlexandrite-aka-PinkRose]

I was wondering about that too.

[@halinanowak-malisiewicz9553]

Try rice paper sheets

[@growclipbonsaiforseniors1951]

Can you do this in an Instant Pot?

[@madamplant]

What oven temperature?

[@Caldermologist]

She said 400. That is 205 Centigrades.

[@yoongiwifeinthenextlife]

Thank you for a simple recipe. One of the hardest things about being vegan is making anything that my kiddo (now 15 years old) will be willing to eat. The second hardest thing is having a simple pantry of key items that I will use often and not just one time for one complicated recipe because it’s so esoteric and the recipe is high maintenance with many steps and that requires the use of many pans/utensils/consumables. It’s not hard to get started. I’ve gotten started being vegan maybe 20 times. 😮 Getting started as a busy single parent that works long hours and lots of veggies ends up rotting in the fridge means I need to keep it easy more than tasty. Is that something you can help with? This is really what I am looking for. I’m wanting something that doesn’t require a written organized grocery list that I track for a highly organized planned menu for the week. That is not me. I need a housewife but don’t have one. I feel like what you provide is more for housewives who have all the time in the world to organize their kitchen and have time to shop and wash dishes after cooking. This recipe is an example. I cringe thinking of the mess that it would leave that I have to clean up. This means I won’t cook for another week or two.

[@LaLayla99]

Have you tried sheet pan meals? Or "Bhudda bowls"? They're very easy, quick and can be budget friendly. Also, if you're worried about rotting veggies try using frozen veggies. Hope this helps! 🙂

[@yoongiwifeinthenextlife]

@@LaLayla99 I’d be cooking for one. My kiddo won’t eat vegan. I have to either cook two meals or order take delivery for him and I microwave beans with a veggie dog. Beans and veggie dog microwaved is kinda how simple I want the meal to be.

[@lomatemba]

@@yoongiwifeinthenextlife take a look at Well Your World on KZbin. The guy has a bunch of really tasty 10 minute meals. Basic food items and spices and great results,No lie! Darn, can't think of his name, 'Well Your World' will get you there. Good luck!

[@yoongiwifeinthenextlife]

@@lomatemba Thank you for the suggestion. With food prices these days, and lack of time, I just want recipes that are open and pour and stuff you are mostly likely to have on hand. Everyone should have spices on hand. But it’s hard to have all sorts of fresh food or items with a short shelf life on hand all the time. I made a great vegan chili that was “open and pour” and it was pretty good.