Vegan Slow Cooker Navy Bean Soup



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.

Comments

  1. tanApril 11, 2011 at 9:23 PM

    Okay those sound so great.thanks for the recipe!!

    ReplyDelete

Post a Comment

Popular posts from this blog

I Came for the Health Benefits but I'm Staying for the Animals

Image
Something has happened to me recently, but first, let me talk a little about how I arrived at this point. For most of my 43 years on this planet, I've been a vegetarian. When I was 14 years old, living with a foster family who owned a cattle farm, something clicked in me and I decided that I'd had enough of eating animals. But it wasn't easy. There wasn't a Whole Foods on every corner. Grocery stores in my little country town did not sell almond milk and tofu. The vegetables I'd been exposed to were peas, potatoes and corn and not much else up to that point. I didn't know how to cook anything and I didn't have my own money to even buy my own food. Luckily, that farmer's wife helped me sign up for a subscription to Vegetarian Times and was very supportive of what I wanted to do. It could have gone another way, for sure. So, for years, I did it for the animals. I didn't have graphic videos of male chicks being ground and suffocated. I
Read more of this post >>

Vegan Lentil and Red Quinoa Tacos

Image
I was pretty much winging it with these tacos. I am finding that lentils and red quinoa together act a lot like ground beef in terms of cooking and texture. I just threw a cup of lentils together with 1/2 cup of the quinoa and cooked for about 20 minutes. I didn't pay attention to the water level like I usually would because I knew I'd be draining it. When it was done, I drained it and set it aside. In a skillet, I sauteed some onions, peppers and tomatoes in a little bit of tomato sauce (about 1/4 cup), some vegetable broth (about 1/4 cup) and some taco spices (cumin, Mexican oregano, garlic powder, salt, pepper, ancho chili powder). Then I added the lentils and quinoa and cooked it until it was the consistency I wanted. I heated some corn tortillas in a dry skillet and used the filling along with some shredded lettuce, avocados in lime juice, and cilantro. I used brown lentils in this, but I think next time I might try it with the black lentils which I think
Read more of this post >>

Meatless Monday

Image
If you're a complete and total newbie when it comes to vegan food and you're thinking about making the transition but you're not quite ready yet or you just don't want to go whole hog (or "whole tofu" as we say in the veg world), then why not give Meatless Mondays a try? Not everyone is ready to make the leap in one day from meat at every meal to zero animal products whatsoever. That's okay. Use this one day a week to give it a test drive. Once you've got a month of Meatless Mondays under your belt, try adding another day per week. Maybe Veggie Taco Tuesdays or Spaghetti Saturdays? It's up to you. Try to focus on the progress you're making toward a completely plant-based diet and not worry about every single day being perfect. If you really can't let go of that struggle for perfection, then make the same meal every Meatless Monday, but work on changing it each week until it's just the way you like it. Then start perfecting anot
Read more of this post >>