Hearty Vegan Navy Bean Soup
photo by emilyv
- Ready In:
- 3hrs
- Ingredients:
- 18
- Serves:
-
8-10
ingredients
- 2 cups navy beans
- 8 cups water
- 4 carrots, sliced
- 3 3 tablespoons red wine vinegar or 3 tablespoons vegetable stock
- 2 onions, chopped
- 5 garlic cloves, minced
- 1 cup celery leaves, and tender, inner stalks, chopped fine
- 1 cup cabbage
- 2 bay leaves
- 1 (15 ounce) can tomato sauce
- 1⁄4 teaspoon ground ginger (powder)
- 1⁄2 teaspoon mustard powder
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon thyme
- 1 tablespoon parsley flakes
- 1⁄2 teaspoon salt
- 1 dash Tabasco sauce or 1 dash habanero sauce
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 saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
- Add garlic, celery leaves, and cabbage.
- Continue sautéing, adding more liquid as necessary.
- When the mixture has cooked down somewhat, add it to the beans.
- Add tomato sauce, bay leaves, and spices.
- Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
- Remove bay leaves and serve with hard bread and salad.
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Reviews
-
I gave this recipe 4 stars because made some adjustments to the soup and the instructions leave out completely when to add the spices, etc. First, I added two cubes of vegan bouillon to the soup. Added a few splashes of good Marsala wine to the onion, garlic, celery mix. Once the soup was almost ready, added some fresh baby spinach and whole wheat macaroni. This was a delicious soup!
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Tweaks
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Very tasty . .I changed some of the recipe. I used vegetable stock instead of water. I did not use cabbage, thyme, or ginger because I didn't have them on hand. And I used a can (14.5oz) of no-salt diced tomatoes instead of tomatoe sauce, only 1 clove of garlic,and only about 2/3 of a good size onion. I used a total of three cans (15.5 oz each) of generic brand canned northern beans. I simmered everything in the stock for about an hour. Then put the third can of beans and a ladle of the simmered stock in the blender and pureed. I added the pureed mixture back into the soup to create a thicker soup. Again, it's very tasty, I'll be making it again!
RECIPE SUBMITTED BY
Meghan
Washington, District of Columbia
ravenous foodie. fortune cookie prophet. crochet superstar. graceful klutz.