2 cup navy beans
8 cup water
4 carrots, sliced
3 tbsp balsamic vinegar, red wine vinegar, or veggie stock
2 onions, chopped
5 cl garlic, minced
1 cup celery leaves and tender inner stal, ks chopped fine
1 bell pepper, chopped
2 bay leaves
15 oz can tomato sauce
1/4 tsp ground cloves
1/2 tsp powdered mustard
1/2 tsp chili powder
1/2 tsp black pepper
1/2 tsp thyme
1 tbsp parsely flakes
1/2 tsp salt
1 dash tobasco sauce
2 tbsp barley miso, optional
Directions
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 8c 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 carmelizes
(this takes a while on low heat). Add garlic, celery leaves, and bell
pepper. Continue sauteeing, adding more liquid as necessary. When the
mixture has cooked down somewhat, add it to the beans.
Add the remaining ingredients except the miso. Simmer *very* slowly
for 2 hours, stirring occasionally. Stir in the miso and simmer from
1 to 2 more hours, until beans are as tender as desired. Remove bay
leaves and serve with hard bread and salad.
Recipe from Veggie Pages recipe archive Submitted by Robert Simmons
(simmons@Texaco.COM) Posted by Lisa Greenwood
Servings: 1 servings
Navy Bean Soup (Vegan) Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into history, certainly as far into history as the Egyptians, and possibly even further than that. However, these, early cookbooks were just very simple hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Much later, in Roman times a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. Additionally, he describes how the ancient chefs used a good variety of spices and herbs, including some that we all recognise for example bay, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like coriander, basil and rosemary. These new foods and tastes created a torrent in books on cookery, most of which are kept safe in academic collections. Over the succeeding few hundred years, the rich families of Europe strove to serve the most extravagent meals, and because of this the best chefs and their recipes were highly sought after. However, it wasn`t until the nineteenth century that fine cooking and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and recording recipes common in their social group. When we get to the twentieth century, cooking publications are greatly in demand as a result of higher levels of literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Navy Bean Soup (Vegan) recipe.
