Bacon Cheeseburger Soup {Vegan}

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Day 287.

It’s rainy and chilly, I’m exhausted…and I desperately need to use potatoes from past CSA boxes. So, I went with a little comfort food. Potatoes involved in any way in soup are one of my favorite comfort foods. Vegetable stews with chunky potatoes, cheesy Baked Potato Soups and thin brothy potato soups are among my favorites. When I stumbled across this soup at one of my favorite sites to convert from, Stolen Moments Cooking, I have to admit that Kate’s recipe had me drooling…until I got down to the last few ingredients. Ketchup, mustard and pickle relish….that’s going a bit too far, isn’t it? But then I read her own thoughts on the subject. She was worried herself that the cheesburginess of it all might be too much…but was pleased with the results. Considering this makes nearly a full gallon of soup and the recipe calls for a mere three tablespoons of those ingredients, it should be fine, right? Well, I still wussed out. I served the “questionables” on the side. I also served the “bacon” on the side, but that was just to keep it crispy.

As for the conversions, I subbed my Mushroom Bacon Bits for the bacon, Lentil and Rice Ground Beef Substitute for the ground beef, non-dairy milk and cheese and Easy Slow Cooker Vegetable Broth in lieu of chicken broth.

Bacon Cheeseburger Soup
Adapted from Bacon Cheeseburger Soup.
Ingredients

  • 2 cups Lentil and Rice Ground Beef Substitute
  • 1 small onion, diced
  • 1/2 pound carrots, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3 large potatoes, peeled and cubed
  • 5 cups Easy Slow Cooker Vegetable Broth
  • 2 cups soy milk
  • 1 1/2 cups cheddar cheese, shredded
  • Optional mix-ins:
    • 2 tablespoons ketchup
    • 2 teaspoons yellow mustard
    • 1 teaspoon pickle relish (I finely chopped a bread and butter pickle)
    • 1 cup Mushroom Bacon Bits

Directions
In a large stockpot, combine onion, carrots, salt, garlic powder and pepper. Cook until onion and carrots are softened. Stir in “beef.”

Add potatoes and vegetable broth. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Stir in milk and bring back to boiling for about 5 minutes, until slightly thickened. Add cheese and stir until melted.

Remove from heat. Stir in ketchup, mustard, relish and “bacon,” if desired.

The Results
I tried the soup first with only the “bacon” mixed in and it was fantastic! My husband and kids all loved it that way as well. So, needless to say, I was a little scared to possibly ruin it with the mix-ins. I ended up mixing a proportional amount into just one bowl and trying it that way. It was surprisingly tasty. It was a subtle tangy taste and not at all overpowering to the delicious, creamy soup. I still didn’t care for the pickles, but that’s not surprising since I hate pickles. The kids didn’t seem to even notice a difference. I would make it again with the ketchup and mustard, perhaps leaving the pickles where they belong…away from my bowl.:)

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck FridayFrugal Fridays, Foodie Friday, Fresh Food Friday and I’m Lovin’ It.

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