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 possible to prove the history of written cooking instructions far back into antiquity, certainly as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to food historians is a collection of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, we find a couple of cookery books published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food cooked for the rich people of those days. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from the holy land, including spices such as rosemary and coriander. These new spices and herbs led to a surge in recipe manuscripts, some of which are now in academic collections. For the centuries that followed, the powerful and wealthy houses competed to lay on the most extravagent banquests, and consequentially chefs and their recipe collections were at a premium. Even so, it was during the 1800s that fine cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and recording recipes to help cooks of their time. By the advent of the twentieth century, cook books are highly popular as a result of better eduction, leisure time and having more money to spend. The introduction of the TV gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Navy Bean Soup (Vegan) recipe.
