Navy Bean Soup - Plantbased - Vegan - Slow Cooker
1 900g pack of dried Navy Beans
1 lb Carrots, diced (about 4 medium)
6-8 stalks Celery, diced
4 small Onions, diced
6 cloves Garlic, minced
1 T dried Thyme
1 /2 T dried Coriander
1 t dried Sage
1/2 T Paprika
1 t Fennel Seeds
6 Bay Leaves
6-8 sprigs (young) Rosmary where the stalk bits are white. If you have Dried use 1/2 T
lots of Black Pepper
1/2 T dried ground mushrooms (optional)
2 litres Vegetable Broth
Boil a kettle full of water. In a large pot, pour the washed beans and add the boiled water. Add more to cover. Boil for 10 minutes, turn off heat and set aside.
During the boiling, start chopping!
I fish out the bay and rosemary stems toward the end. This soup was so good my pick 7 year old asked for a second bowl!!
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