Recipe: Navy Bean Soup

[Guest guest]

Courtesy of VeggieJews and " Maida W Genser "

 

NAVY BEAN (Senate) SOUP

 

l lb. navy beans, cooked and drained*

3 Tab. vegetable oil

l large onion, chopped

2 cloves garlic, minced

4 carrots, chopped

2 stalks celery, chopped

1 8 oz. can tomato sauce

4 cups vegetable broth

l bay leaf

l tsp. dried thyme

1/2 tsp. liquid smoke

l 1/2 cups soy milk

2 tsp. salt

pinch of white pepper

 

Heat oil over medium high heat in large soup kettle. Saute onion and

garlic until transparent. Add carrots, celery, tomato sauce, broth,

bay leaf and thyme. Cook until veggies are very tender.

 

Add cooked navy beans, 1 1/2 cups water and the liquid smoke. Bring

to a boil then lower heat and simmer. Add soy milk, salt and pepper.

Do not boil again, just heat through. Warm again and serve the

following day.

 

For questions about this recipe please email

SusanKaysVeganKitch en (AT) all4vegan (DOT) net

 

*I use 2 - 3 cans of great northern beans

 

Note: I always a handful of collard greens to soups and tomato

gravies. I keep some frozen and just grab a handful, that I crunch

into small pieces and drop in.