MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Navy Bean Soup (Vegan)
 Categories: Soups/stews
      Yield: 1 Servings
 
      2 c  Navy beans
      8 c  Water
      4    Carrots; sliced
      3 tb Balsamic vinegar,
           - red wine vinegar, or
           - vegetable stock
      2    Onions; chopped
      5 cl Garlic; minced
      1 c  Celery leaves and tender
           - inner ribs; chopped fine
      1    Bell pepper; chopped
      2    Bay leaves
     15 oz Can tomato sauce
    1/4 ts Ground cloves
    1/2 ts Powdered mustard
    1/2 ts Chili powder
    1/2 ts Black pepper
    1/2 ts Thyme
      1 tb Parsley flakes
    1/2 ts Salt
      1 ds Tabasco sauce
      2 tb Barley miso (optional)
 
  Wash and pick over beans. Cover with water and soak overnight, or
  quick soak.
  
  Discard soaking water, rinse beans and put in a large soup pot. Add
  the 8 cups water and bring to a boil. Cover tightly and reduce heat
  to a low simmer. Add carrots.
  
  In a nonstick pan saute onion in balsamic vinegar until it
  carmelizes. This takes a while on low heat. Add garlic, celery
  leaves, and bell pepper. Continue sauteeing, adding more liquid as
  necessary. When the mixture has cooked down somewhat, add it to the
  beans.
  
  Add the remaining ingredients except the miso. Simmer *very* slowly
  for 2 hours, stirring occasionally. Stir in the miso and simmer
  from 1 to 2 more hours, until beans are as tender as desired.
  Remove bay leaves and serve with hard bread and salad.
  
  Recipe by Robert Simmons <simmons@texaco.com>

  Recipe FROM: Veggie Pages recipe archive

  Posted by: Lisa Greenwood
 
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