Hearty Vegan Navy Bean Soup

Recipe by Meghan
READY IN: 3hrs
SERVES: 8-10




  • 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 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 caramelizes (this takes a while on low heat).
  • Add garlic, celery leaves, and cabbage.
  • Continue sautéing, adding more liquid as necessary.
  • When the mixture has cooked down somewhat, add it to the beans.
  • Add tomato sauce, bay leaves, and spices.
  • Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
  • Remove bay leaves and serve with hard bread and salad.