Navy Bean Soup (Vegan)
Yield
8 servingsPrep
15 minCook
4 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 red bell peppers
|
|
| 2 | each |
bay leaves
|
*
|
| 15 | ounces |
tomato sauce
|
|
| ¼ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | tablespoon |
parsley flakes
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 2 | tablespoons |
miso paste
barley, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
navy beans
|
|
| 1.9 | l |
water
|
|
| 4 | each |
carrots
sliced |
|
| 45 | ml |
balsamic vinegar
red wine vinegar, or veggie stock |
|
| 2 | each |
onions
chopped |
|
| 5 | cloves |
garlic
minced |
|
| 237 | ml |
celery heart
plus leaves, chopped fine |
* |
| 1 | each |
sweet red bell peppers
|
|
| 2 | each |
bay leaves
|
*
|
| 433.5 | ml/g |
tomato sauce
|
|
| 1.3 | ml |
cloves
ground |
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
chili powder
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
thyme
|
*
|
| 15 | ml |
parsley flakes
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 3E+1 | ml |
miso paste
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.
