Navy Bean Soup Vegan

2 c Navy beans

8 c Water

4 Carrots, sliced

3 tb Balsamic vinegar, red wine

-vinegar or veggie stock 2 Onions, chopped

5 cl Garlic, minced

1 c Celery leaves and tender

-inner stalks 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 Parsely flakes

1/2 ts Salt

1 ds Tobasco 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 8c of 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 from Veggie Pages recipe archive Submitted by Robert Simmons (simmons@Texaco.COM) Posted by Lisa Greenwood