Leek and Lima Bean Soup with 'Bacon'

First, I'm pleased to report that even in Park City, Utah I could find all the vegan trappings for this recipe - the vegan bacon (Smart Bacon from LightLife: http://www.lightlife.com), the vegan sour cream (try Tofutti's: http://www.tofutti.com/ss-hydro.shtml), plus my usual staples like soy yogurt, soy cheese slices etc. Hurrah!

Enough exultation, here's how to make tonight's recipe. Make this a dinner-sized portion for yourself and you'll have enough left over to serve side portions for the non-vegans around the table.

Coat a large saucepan with cooking spray and heat over medium heat. Cook three strips of vegan 'bacon' for a minute and a half on each side until crisp. Remove from pan, crumble, and set aside.

Add 2 cups chopped, rinsed leeks to the pan, and saute for 7 minutes. Then add 4 cups vegetable broth, 4 cups fresh or frozen lima beans, and 1 cup water. Bring to a boil, then reduce heat and simmer for 10 minutes.

Pour half of the mixture into a blender and blend until smooth; transfer to a large bowl and repeat with the remaining half of the soup. Stir in 2 tablespoons lemon juice, 1/4 tsp salt and a dash of pepper.

Ladle one cup into each of 8 bowls. Top each serving with 1 tablespoon vegan sour cream, 1 tablespoon chopped green onion and 1 tsp. of the crumbled 'bacon'. 170 calories per bowl.

Cost:
'bacon' $3.29
leeks $3.83
lime beans $3.18
broth $2.99
lemon $0.89
green onions $1.00
'sour cream' $2.99