Recipe - Navy Bean Soup (Vegan)

2 cup Navy beans
8 cup Water
4 Carrots, cut or sliced up
3 tablespoon 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 ounce Can tomato sauce
One fourth teaspoon Ground cloves
One half teaspoon Powdered mustard
One half teaspoon Chili powder
One half teaspoon Black pepper
One half teaspoon Thyme
1 tablespoon Parsely flakes
One half teaspoon Salt
1 ds Tobasco sauce
2 tablespoon Barley miso, optional

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 MMRecipes Digest V4 #118 by BobbieB1@aol.com on Apr 28, 1997