Thursday, January 03, 2019

Navy Bean Soup - Plantbased - Vegan - Slow Cooker

My hubbo likes to think I am volumetrically challenged.  Ha!  this time it was him.  He left me with a vague recipe he asked me to double because we've had these dried Navy Beans kicking around.  Well, it didn't all fit... well the stock.  But it turned out awesome nonetheless

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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