Navy Bean Soup (Vegan)

4 hours Prep: 15 minutes Cook: 4 hours

148 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	cups	navy beans
8	cups	water
4	each	carrots	sliced
3	tablespoons	balsamic vinegar	red wine vinegar, or veggie stock
2	each	onions	chopped
5	cloves	garlic	minced
1	cup	celery heart	plus leaves, chopped fine
1	each	sweet bell pepper
2	each	bay leaves
15	ounces	tomato sauce
1/4	teaspoon	cloves	ground
1/2	teaspoon	dry mustard
1/2	teaspoon	chili powder
1/2	teaspoon	black pepper
1/2	teaspoon	thyme
1	tablespoon	parsley flakes
1/2	teaspoon	salt
1	dash	hot chili sauce
2	tablespoons	miso	barley, optional

Directions

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 8 cups of water and bring to a boil.

Cover tightly and reduce heat to a low simmer.

Add carrots.

In a nonstick pan sauté onion in balsamic vinegar until it carmelizes (this takes a while on low heat).

Add garlic, celery, and bell pepper.

Continue sautéeing, 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.

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Nutrition Facts

Serving Size 457g

Amount per Serving

Calories 148 6% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 644mg	27%
Total Carbohydrate 29.0g	10%
Dietary Fiber 6.0g	25%
Sugars 6.0g
Protein 7.0g	15%

Vitamin A	108%		Vitamin C	94%
Calcium	8%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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