Navy Bean Soup (Vegan)
| Yield: | 1 Servings |
| Categories: | Soups |
| 2 | c | Navy beans |
| 8 | c | Water |
| 4 | Carrots, sliced | |
| 3 | tb | Balsamic vinegar, red wine vinegar or veggie stock |
| 2 | Onions, chopped | |
| 5 | cl | Garlic, minced |
| 1 | c | Celery leaves and tender inner stalks chopped fine |
| 1 | Bell pepper, chopped | |
| 2 | Bay leaves | |
| 15 | oz | Can tomato sauce |
| 1/4 | ts | Ground cloves |
| 1/2 | ts | Powdered mustard |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Thyme |
| 1 | tb | Parsely flakes |
| 1/2 | ts | Salt |
| 1 | ds | Tobasco sauce |
| 2 | tb | Barley miso, optional |
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