We're having a cool day and night today, so I thought I'd make a bean soup while I still have the chance. I know that 100+ degree days will be here before I know it. Plus, I'm looking forward to them lasting as leftovers through at least one round of lunches.
- 1 pound dry navy beans, soaked overnight, then drained and rinsed
- 6 cups water
- 1 can diced tomatoes
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 4 carrots, chopped
- 3 cloves garlic, minced
- "Chicken" bouillon
- Vegetable bouillon
- 1 1/2 tablespoons vegan Worcestershire sauce
- 1 bay leaf
- handful of fresh parsley or 1 tablespoon dried
- 3/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- tiny pinch baking soda
Combine all ingredients in slow cooker and cook on low for 6-8 hours or high for 3-5. Add more water if necessary during cooking. Salt and pepper to taste. Serve over cornbread with a side of Southern Fried Cabbage or greens.
Some recipe notes:
I buy navy beans in bulk when I can, so I just weigh the beans at the store. Even if I get 3 pounds, I will separate them by pound-sized bags since most recipes call for a pound. Then when I get home I just grab one bag and get to rinsing and soaking.
I don't salt this recipe during cooking since I use bouillon. The bouillon brands and quantities that I use are: 1 cube of Edward & Sons Not Chick-N Bouillon Cubes and 1 teaspoon of Better than Bouillon Vegetable Base. Both are certified vegan. You could also use your own stock in place of the water.
Worcestershire sauce usually has anchovies in it. The Wizard's sauce here is Organic and Vegan.