astray recipes: Navy bean soup (vegan)

Categories: Soup/stew
Yield: 1 servings

Measure	Ingredient
2 cups	Navy beans
8 cups	Water
4	Carrots, sliced
3 tablespoons	Balsamic vinegar, red wine vinegar or veggie stock
2	Onions, chopped
5 cloves	Garlic, minced
1 cup	Celery leaves and tender inner stalks chopped fine
1	Bell pepper, chopped
2	Bay leaves
15 ounces	Can tomato sauce
¼ teaspoon	Ground cloves
½ teaspoon	Powdered mustard
½ teaspoon	Chili powder
½ teaspoon	Black pepper
½ teaspoon	Thyme
1 tablespoon	Parsely flakes
½ teaspoon	Salt
1 dash	Tobasco sauce
2 tablespoons	Barley miso, optional

Wash and pick over beans. Cover with water and soak overnight, or quick soak.

Discard soaking water, rinse beans and put in a large soup pot. Add the 8c of water and bring to a boil. Cover tightly and reduce heat to a low simmer. Add carrots.

In a nonstick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat). Add garlic, celery leaves, and bell pepper. Continue sauteeing, adding more liquid as necessary. When the mixture has cooked down somewhat, add it to the beans.

Add the remaining ingredients except the miso. Simmer *very* slowly for 2 hours, stirring occasionally. Stir in the miso and simmer from 1 to 2 more hours, until beans are as tender as desired. Remove bay leaves and serve with hard bread and salad.

Recipe from Veggie Pages recipe archive Submitted by Robert Simmons (simmons@...) Posted by Lisa Greenwood

Submitted By LISA GREENWOOD On 12-17-95

navy bean soup (vegan)