Navy Bean Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Most Chinese restaurants have many vegetarian options, and some use tofu or fake meat. Otherwise, try rice, soup, and spring rolls or other appetizers to form a great meal. Just remember to ask for no MSG to stay healthy.
Ingredients (use vegan versions):
- 2 cups navy beans
- 8 cups water
- 4 carrots, sliced (with the larger slices quartered)
- 3 tablespoon (or so) balsamic vinegar (or vegan red wine or veggie stock)
- 2 onions, chopped
- 5 cloves garlic, minced (I used 3 really large cloves)
- 1 cup celery leaves and tender inner stalks chopped fine
- 1 bell pepper, chopped
- 2 bay leaves
- 1 15 oz can tomato sauce
- 1/4 teaspoon ground cloves
- 1/2 teaspoon powdered vegan mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 tablespoon parsley flakes
- 1/2 teaspoon salt
- Dash tabasco sauce
- 2 tablespoon barley
- miso (optional)
Directions:
Wash and pick over beans. Cover with water and soak overnight (or boil
for 10 minutes and let sit for an hour).
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 non-stick pan saute onion in balsamic vinegar until it carmelizes
(this takes a while on low heat). Add garlic, celery leaves, and bell
pepper. Continue sauteing, 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 (depending on when you”re ready to eat and if you can resist
the aroma). Remove bay leaves and serve with hard vegan bread and a salad.
Serves:
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