Vegan Navy Bean Soup
2 lbs. Navy Beans, dried
10 cups boiling Water
1 ½ Tbsp. dried Parsley
2 tsp. dried Oregano
2 tsp. ground Sage
¼ tsp. ground Ginger
½ tsp. Thyme
½ tsp. ground Mustard
6 Bay Leaves
1 White Onion or Yellow Onion, diced
1 ½ lbs. Carrots, diced
1 Bunch (or Head) Celery, diced
4 Garlic Cloves, minced
1 cup cold Water
5 dashes Tabasco sauce
5 tsp. salt
½ cup Vegetable Broth
The night before you want to eat the navy bean soup, preheat 10 cups of cold water to boiling in a pot on the stove top. Turn the slow cooker on to “high”. While the water is heating, clean and wash the beans and place them in the slow cooker. When the water is boiling, turn off the stove top heat and carefully pour the hot water into the slow cooker with the beans. Mix the beans and water together.
Add the parsley, oregano, sage, ginger, thyme, ground mustard, and bay leaves to the slow cooker, and mix well. Cover the slow cooker and turn the heat down to “low”.
In the morning, dice the carrots, onion, and celery. Put 1/3 of the carrots, onion, and celery and all of the garlic cloves into a blender or food processor. Add one cup of cold water and puree until the contents are smooth. Pour the contents into a pan on the stove top. Sauté until the veggies are cooked and then add them to the slow cooker. Mix well, cover the slow cooker, and turn the heat up to “high”.
Add the remaining diced veggies to the pan on the stove top. Add a little bit of water (2 Tbsp.) to the pan and water sauté the veggies until the onions are semi translucent. Add the cooked veggies to the slow cooker and mix well again. Recover the pot and when the contents begin to boil, reduce the heat to “low”.
Add the Tabasco sauce, salt, and vegetable broth and let simmer on “low” heat, covered, until you’re ready to eat.
We’ve been known to eat our Navy Bean soup in a bread bowl:
At the end of the day, my house still has that multifaceted aroma lurking around every corner. Is that pancakes I smell cooking?