Hearty Vegan Navy Bean Soup

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 cups navy beans
• 8 cups water
• 4 carrots, sliced
• 3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar or 3 tablespoons vegetable stock
• 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 (powder)
• 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 sauce or 1 dash habanero sauce

Recipe

• 1 wash and pick over beans.
• 2 cover with water and soak overnight, or quick soak.
• 3 discard soaking water, rinse beans and put in a large soup pot.
• 4 add the 8 cups of water and bring to a boil.
• 5 cover tightly and reduce heat to a low simmer.
• 6 add carrots.
• 7 in a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
• 8 add garlic, celery leaves, and cabbage.
• 9 continue sautéing, adding more liquid as necessary.
• 10 when the mixture has cooked down somewhat, add it to the beans.
• 11 simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
• 12 remove bay leaves and serve with hard bread and salad.