Mom's Navy Bean Soup

READY IN: 4hrs 10mins
Recipe by Izzy Knight

By request. Mother's proud recipe.

Top Review by QTE1959

Utterly amazing tasty beans. I could live off this stuff! Thank you Izzy and Mom. I used chipotle chili in clace of the chili powder and tabasco and this harmonized well. The recipe provides a really nice combination of spices that is worth trying out...definately NOT just one more oregano-thyme-carrot-celery-onion bean thing.

Ingredients Nutrition

Directions

  1. Wash and pick over beans.
  2. Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour).
  3. Discard soaking water, rinse beans and put in a large soup pot.
  4. Add the 8 cups of water and bring to a boil.
  5. Cover tightly and reduce heat to a low simmer.
  6. Add carrots.
  7. In a non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat).
  8. Add garlic, celery leaves, and bell pepper.
  9. Continue sauteing, adding more liquid as necessary.
  10. When the mixture has cooked down somewhat, add it to the beans.
  11. Add the remaining ingredients except the miso.
  12. Stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma).
  13. Remove bay leaves.

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