Navy Bean Soup (Vegan)

2 reviews, 5 star(s). 50% would make again

Ready in 1h

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8 c Water
1/2 ts Powdered mustard
3 tb Balsamic vinegar; red wine
5 cl Garlic; minced
1 ds Tabasco sauce
4 Carrots; sliced
1 c Celery leaves; and tender
1/4 ts Ground cloves
1 tb Parsely flakes
1/2 ts Salt
1/2 ts Chili powder
1/2 ts Thyme
2 Bay Leaves
2 tb Barley miso; optional
2 Onions; chopped
1 15-oz can tomato sauce
2 c Navy beans
1 Bell pepper; chopped
1/2 ts Black pepper

Original recipe makes 1



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@Texaco.COM) Posted by Lisa Greenwood Posted to MM-Recipes Digest V4 #118 by on Apr 28, 1997

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This soup is great! I've made it about 5 times and was surprised to see there was only 1 review. The carmelized onions and spices give it great flavor. I suggest grinding your cloves if possible for best flavor. I usually add a cup of uncooked brown rice about an hour into the cooking. Then I often add a cup of finely chopped chard or kale about 20 min before it is done. The recipe says the barley miso is optional, but I think it is absolutely necessary!
Laelness 2y ago

Great soup and pretty easy to make!
Debbi32 4y ago

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