1/1 Photo of Hearty Vegan Navy Bean Soup
This is an excellent vegan recipe, its very hearty and flavorful. Don't write off this recipe for lack of meat, its really fab.
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Units: US | Metric
- 2 cups navy beans
- 8 cups water
- 4 carrots, sliced
- 3 tablespoons balsamic vinegar or 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
- 1Wash and pick over beans.
- 2Cover with water and soak overnight, or quick soak.
- 3Discard soaking water, rinse beans and put in a large soup pot.
- 4Add the 8 cups of water and bring to a boil.
- 5Cover tightly and reduce heat to a low simmer.
- 6Add carrots.
- 7In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
- 8Add garlic, celery leaves, and cabbage.
- 9Continue sautéing, adding more liquid as necessary.
- 10When the mixture has cooked down somewhat, add it to the beans.
- 11Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
- 12Remove bay leaves and serve with hard bread and salad.
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Nutritional Facts for Hearty Vegan Navy Bean Soup
Serving Size: 1 (339 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 114.6
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 580.4 mg
- Total Carbohydrate 23.1 g
- Dietary Fiber 7.5 g
- Sugars 6.5 g
- Protein 5.5 g