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Navy bean soup (vegan)
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| Artist: |
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| Categories: |
Asian, Japanese, Soups & Stews, Vegan |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 2
| cup | Navy beans | | 8
| cup | Water | | 4
| | Carrots, sliced | | 3
| tbsp | Balsamic vinegar, red wine | | | -vinegar or veggie stock | | 2
| | Onions, chopped | | 5
| cl | Garlic, minced | | 1
| cup | Celery leaves and tender | | | -inner stalks chopped fine | | 1
| | Bell pepper, chopped | | 2
| | Bay leaves | | 15
| oz | Can tomato sauce | | 1/4
| tsp | Ground cloves | | 1/2
| tsp | Powdered mustard | | 1/2
| tsp | Chili powder | | 1/2
| tsp | Black pepper | | 1/2
| tsp | Thyme | | 1
| tbsp | Parsely flakes | | 1/2
| tsp | Salt | | 1
| dash | Tobasco sauce | | 2
| tbsp | Barley miso, optional |
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Procedures:
| 1 | Wash and pick over beans. | | 2 | Cover with water and soak overnight, or quick soak. | | 3 | Discard soaking water, rinse beans and put in a large soup pot. | | 4 | Add the 8c of water and bring to a boil. | | 5 | Cover tightly and reduce heat to a low simmer. | | 6 | Add carrots. | | 7 | In a nonstick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat). | | 8 | Add garlic, celery leaves, and bell pepper. | | 9 | Continue sauteeing, adding more liquid as necessary. | | 10 | When the mixture has cooked down somewhat, add it to the beans. | | 11 | Add the remaining ingredients except the miso. | | 12 | Simmer *very* slowly for 2 hours, stirring occasionally. | | 13 | Stir in the miso and simmer from 1 to 2 more hours, until beans are as tender as desired. | | 14 | Remove bay leaves and serve with hard bread and salad. | | 15 | Recipe from veggie pages recipe archive submitted by robert simmons |
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