Meatless Navy Bean Soup
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.
Ingredients
- 1 1/2 cups dried navy beans
- 4 cups of water to soak beans
- ---------------
- soaked beans
- 2 cups water
- OR 2 cups canned beans and juice
- 1/4 cup onion minced
- 1/4 cup jalapeno pepper finely diced
- 1/2 cup carrots finely diced
- 1/2 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
Instructions
- Soak the dried beans in the 4 cups of water 4-8 hours.
- Drain beans, cook in pressure cooker with water to cover, 11 minutes.
- Put 2 cups cooked beans and juice into a large pot.
- Add all the vegetables together in a microwave proof bowl with 1/4-1/2 cup water.
- Microwave on high for 3-4 minutes.
- Add the cooked vegetables and water to the beans.
- Add the chicken or vegetable broth.
- Add the mesquite liquid smoke.
- Simmer 30 minutes.
Notes
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