Hearty Vegan Navy Bean Soup

An excellent vegan recipe, it's very hearty and really flavorful.
Be sure to wash and pick over beans the day before and soak them overnight (use 1/2 teaspoon baking soda in your soak water to assist in removing gas)

Ingredients

2 cups navy beans
8 cups water
4 carrots, sliced
3 Tablespoons balsamic vinegar, or red wine vinegar, or vegetable stock, your preference
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
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 or Habanero sauce

Directions

Wash and pick over beans.
Cover with water and soak overnight, or quick soak.
Discard soaking water and rinse beans, put into 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 and bay leaves.
In non stick pan saute onion in balsamic vinegar until it caramelizes (on low heat)
Add garlic, celery leaves and cabbage
Continue sauteing adding more liquid if necessary.
When mixture has cooked down somewhat, add it to the beans.
Simmer slowly for 2 hours or until beans are tender, stir occasionally.
Remove bay leaves and serve with hard bread and salad.

More Info

Servings / Yield: 8-10
Prep Time: 1 hour +   /   Total Time: 3 hours
Category: Soups & Stews
Keywords: Unspecified