Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Navy beans (2c) |
| 8 cups | Water |
| 1 medium | Onion; chopped |
| 1 clove | Garlic; minced |
| 1 cup | Carrots; sliced |
| 1 cup | Celery; sliced |
| 1 large | Potato; scrubbed and diced |
| 1 \N | Bay leaf |
| ½ cup | Tomato sauce |
| ¼ teaspoon | Thyme |
| ⅛ teaspoon | Pepper |
| 1 tablespoon | Chopped fresh parsley |
| 1½ teaspoon | Salt |
Wash the beans and soak overnight in about 4c water. Pour off the soaking water and place the beans in a kettle or large saucepan with the water, onions, garlic, carrots, celery, potato, and bay leaf.
Bring the mixture to a simmer, and cook until the beans are tender, about 1½ hours. Remove bay leaf.
Puree the soup in a blender in several small batches. Be sure to start on low speed and hold the lid on tightly. Stir in the tomato sauce and seasonings. Add salt to taste.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-23-95