Meatless Navy Bean Soup
Prep time
Cook time
Total time
A robust Meatless Navy Bean Soup and vegetables with a subtle flavor of mesquite smoke. Makes you think you are around an old chuck wagon out west.
Recipe type: Soup
Cuisine: American
Serves: 8 servings
  • 1½ cups dried navy beans
  • 4 cups of water to soak beans
  • ---------------
  • soaked beans
  • 2 cups water
  • OR 2 cups canned beans and juice
  • ¼ cup onion, minced
  • ¼ cup jalapeno pepper, finely diced
  • ½ cup carrots, finely diced
  • ½ cup potato, finely diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, freshly grated
  • 1 cup chicken broth or more if thinner soup is preferred.
  • 2 teaspoons mesquite liquid smoke
  1. Soak the dried beans in the 4 cups of water 4-8 hours.
  2. Drain beans, cook in pressure cooker with water to cover, 11 minutes.
  3. Put 2 cups cooked beans and juice into a large pot.
  4. Add all the vegetables together in a microwave proof bowl with ¼-1/2 cup water.
  5. Microwave on high for 3-4 minutes.
  6. Add the cooked vegetables and water to the beans.
  7. Add the chicken or vegetable broth.
  8. Add the mesquite liquid smoke.
  9. Simmer 30 minutes.
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