Mom's Navy Bean Soup

Recipe by Izzy Knight
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and pick over beans.
  • Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour).
  • 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 non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat).
  • Add garlic, celery leaves, and bell pepper.
  • Continue sauteing, adding more liquid as necessary.
  • When the mixture has cooked down somewhat, add it to the beans.
  • Add the remaining ingredients except the miso.
  • 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).
  • Remove bay leaves.
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