Navy Bean Soup
Navy Bean Soup cooked with celery, carrots, onion garlic and tomato. White flour lends a creamy thickness. Salt to taste.
2 cups cooked navy beans with their liquid
1/2 cup diced celery
3/4 cup diced carrot
3/4 cup diced onion
1 teaspoon of smoke oil or flavoring
1/4 teaspoon black pepper
1 teaspoon granulated garlic
3 cups water
1 small diced tomato
1/2 cup white flour*
1/8 cup vegetable oil*
Salt to taste**
Mix all ingredients except the beans, vegetable oil, flour, and salt in a stock pot and bring to a boil. Once boiling, add the beans and thier liquid.
Optional: Mix the flour and oil together (roux) and crumble the mixture into the boiling soup while stirring it briskly.
Salt to taste while the soup thickens.
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Many ethnic dishes are naturally vegetarian dishes and full of flavor. Consider Italian: pasta and pizza, of course, but also risotto, polenta, and gnocchi and roasted, grilled, or braised vegetables for maximum flavor; French: vegetable gratins, quiches, and ratatouille; Polish pierogi with caramelized onions; Greek spanakopita; Moroccan vegetable tagine; Middle Eastern baked eggplant; and many Indian dishes such as vegetable vindaloo, red lentil dal, and vegetable samosas.