Baked Bean Beer Soup


Baked Bean Beer Soup

This is a guest post by Sharon, a.k.a. Chef Davies-Tight.

“Baked Bean Beer Soup”

Canned brown sugar baked beans combined with sauteed pineapple, onion and mushrooms. Flavored with beer, white wine and sage. Made creamy with a Tofutti Better Than Cream Cheese and fresh orange blend!


1/4 c. extra virgin olive oil
5-6 sm. yellow onions; cut ends off, peel, cut from top to bottom into 1/2 inch wedges
1 t. salt
16 oz. can pineapple chunks, drained (reserve liquid)
110 oz. can Kettle-Style (vegetarian) baked beans with Brown Sugar (or 4, 28 oz. cans)
12 oz. bottle Dundee Oktoberfest Beer, or any type you like that has a smooth/sweet taste
reserved pineapple liquid
2 t. liquid smoke
1 t. instant coffee
1/3 c. Balsamic vinegar
1/4 c. sugar
1 T. garlic powder
2 t. onion powder
2 t. dry mustard
2 t. dried rubbed sage
1/2 c. Tofutti Better Than Cream Cheese mixed in bowl till smooth with 2 t. grated orange rind (“orange zest”) and 1/4 c. of the strained, squeezed juice from the orange
3 c. unflavored, unsweetened almond or soy milk
1 T. extra virgin olive oil
8 oz. white button mushrooms, diced into 3/8 inch cubes
salt and pepper
1 c. dry white wine (I used a Chardonnay)


In extra-large soup pot, over medium heat, heat olive oil. Add onions, salt, then saute until partially wilted and slightly brown.

Add drained pineapple chunks. Raise heat to medium-high, then cook until pineapple becomes lightly charred on some sides, stirring often.

Add beans. Stir well.

Add beer, reserved pineapple liquid, liquid smoke, instant coffee, Balsamic vinegar, sugar, garlic and onion powders, dry mustard and sage, stirring after each addition.

Cook on medium-low heat, uncovered, for 1 hour, stirring occasionally.

While the soup cooks, in large skillet saute mushrooms over medium heat, heat 1 T. olive oil. Add mushrooms, salt and pepper to taste. Saute until caramelized.

Add wine. Stir, then raise heat to high for about 1 minute. Pour into soup pot.

Add Tofutti Better Than Cream Cheese-orange mixture to pot, stirring with wire whisk to thoroughly incorporate.

Add almond milk. Stir, salt to taste, then continue to cook the full hour, stirring occasionally to prevent the beans from sticking to the pot.

Adjust for salt and pepper, and serve topped with croutons, or not.

The beer and wine flavors are subtle. Taste the soup as you go along, and notice the flavors and textures at all the stages. Don’t be alarmed when the beer foams up the beans. It dissipates during cooking.

Tip: Use any brand vegetarian beans with brown sugar that you like. I buy the larger cans to save on costs when I want to make a big batch of soup.

Tip: It’s easy to make your own croutons. Cut whatever bread you like into cubes. Place on rack over baking sheet, then bake in 300 degree oven till dry.

Makes 19 cups.

Visit Sharon at

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest
Tagged , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Baked Bean Beer Soup

  1. Thanks Tofutti for featuring “Baked Bean Beer Soup” on your guest blog!

    How do you make a bean soup elegant? With Tofutti Better Than Cream Cheese!

    ~ Chef Davies-Tight

  2. Pingback: Tofutti Brands, Inc. Features Chef’s Baked Bean Beer Soup | SHARON'S ANIMAL-FREE PANTRY!

  3. Pingback: Tofutti Brands, Inc. Features Chef’s Baked Bean Beer Soup | CHEF DAVIES-TIGHT ~ CHEF'S COMPASS