Bean and Faux Chicken Soup

Leora_Copeland Main Courses, Recipe Leave a Comment

Bean and Faux Chicken Soup: What I've Learned So Far

This vegetarian recipe for bean and faux chicken soup uses dry beans rather than canned. Using the crockpot to cook the soup reduces the time it would normally take to prepare the beans, and allows you to come home to a hot, healthy, delicious dinner. Pair this soup with some fresh bread for a simple weeknight meal.

One of the criticisms of fake meat is the texture, and that's important to note here. I had one person put it this way: It doesn't bite back. Fake meat generally has a softer texture than real meat and some people find that unappetizing. With this recipe, if you have leftovers that will be particularly true so it's something to consider. You can certainly make this soup without the fake meat - add another cup of beans to make up the volume.

Bean and faux chicken soup ingredients
You may wonder if there's really any difference between dried and canned beans. The answer is yes. Canned beans have a great deal more sodium, are far more expensive, and won't "soak up" any flavorings, spices or herbs you use.
Some people think using dried beans is extra work, but really it's just a little planning. You'll need at least 8 hours to soak the beans and then time to cook them. The great thing about this recipe is once you've soaked the beans you're ready to go because they'll cook in the crockpot. If you're ever really in a jam time-wise, you can substitute canned beans - but it won't taste quite the same.

Bean and Faux Chicken Soup: The Recipe

You'll Need:

• 1 bag Quorn Chik'n Tenders

• 2 C dried Great Northern Beans

• 2 large carrots, cut into rounds (you'll see I used pre-cut carrots - I used half the bag)

• 2 stalks celery, chopped

• 1/2 yellow onion, chopped

• 1 tsp salt

• 3-4 cloves of garlic, minced

• 1/2 tsp dried thyme

• 1/2 tsp dried rosemaries

• 1 bay leaf

• Black pepper, to taste

• 8 C vegetarian broth

Do This:

1. Prepare beans by soaking at least 8 hours. Rinse beans thoroughly.

2. Add all ingredients to the crockpot and stir to mix thoroughly.

3. Cook at least 8 hours on low.

4. Remove the bay leaf prior to serving (or, if you're like me, just pluck it out of the bowl it lands in when you serve the soup).

Bean and Faux Chicken Soup: Recipe Notes

• You can store soaked beans in the refrigerator for a day if needed.

• The Quorn Chik'n will absorb liquid and continue to soften - if you have leftover soup be aware that the "chicken" bites will be soft.

• This is a great recipe for using some leftover celery, carrots and onion.

Bean and faux chicken soup

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.