Navy bean soup (vegan)

Yield: 1 servings

Measure Ingredient
2 cups Navy beans
8 cups Water
4 \N Carrots, sliced
3 tablespoons Balsamic vinegar, red wine vinegar or veggie stock
2 \N Onions, chopped
5 cloves Garlic, minced
1 cup Celery leaves and tender inner stalks chopped fine
1 \N Bell pepper, chopped
2 \N 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

Similar recipes