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
Worcestershire sauce usually has anchovies in it. The Wizard's sauce here is Organic and Vegan.
Okay those sound so great.thanks for the recipe!!
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