How To make Navy Bean Soup (Vegan)
2 c Navy beans
8 c Water
4 Carrots, sliced
3 tb Balsamic vinegar, red wine
-vinegar or veggie stock 2 Onions, chopped
5 cl Garlic, minced
1 c Celery leaves and tender
-inner stalks chopped fine 1 Bell pepper, chopped
2 Bay leaves
15 oz Can tomato sauce
1/4 ts Ground cloves
1/2 ts Powdered mustard
1/2 ts Chili powder
1/2 ts Black pepper
1/2 ts Thyme
1 tb Parsely flakes
1/2 ts Salt
1 ds Tobasco sauce
2 tb 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
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Hidden Bean Tomato Soup #recipe #soup #tomatosoup #cooking
This hidden white bean tomato soup is going to make you a BEAN LOVER. It's also vegan, so easy to make and exceptionally delicious. It comes together in one pot in less than 30 minutes. The full step by step recipe is here:
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Full Recipe:
Navy Bean Soup & Cornbread...BUT VEGAN!!!
Hello foodies!!! Sweater weather is here!! That means our bellies are begging for a warm and comforting soup! Today I am going to show you how to make this lovely navy bean soup that pairs just so perfectly with my fluffy buttery cornbread. Peep the recipe below:
Vegan Buttermilk:
1 1/2 cups of plain soy milk
1 tsp apple cider vinegar
Cornbread mix:
1 cup all purpose flour
1 cup of corn meal
2/3 cup to 1 cup of sugar (depending on how sweet you like it
2 tsp of baking powder
1/2 tsp salt
3/4 cup of vegan butter
Bake in the over at 375 degrees for 30-40 min (Oven temps and times very, please check often)
**NOTE: My batter was pretty thin, so it needed more time (about 45 minutes)
If your batter is thicker 25-30 minutes should do
Navy bean soup: **I made a HUGE batch for the week, so feel free to cute the recipe in half!**
1 lb dried navy beans
8 cups veggie broth
2 white onions
Garlic cloves to taste ;)
2 can of coconut milk
5 russet potatoes
3 carrots
black pepper to taste (go heavy or go home)
1 tbsp italian seasoning
2 tsp paprika
1/2 cup notch
2-3 bayleaf
3 shakes of cayenne pepper
2 1/2 tsp marjoram
salt to taste
2 shakes of allspice
1 cup chopped frozen spinach **optional
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MGT Navy Bean Soup
This recipe will get the desired thickness only in a conventional pot or pressure cooker. Crock pots will not work to thicken soup, but will still taste delicious.