2 Cups Navy Beans, plus water for soaking 8 Cups Vegetable Stock 3 Cups Water, maybe more 1 Cup Crushed Tomatoes 1/2 Onion 1 Carrot Large, or 2 medium size 2 Celery Stalks 2 Tbs. Olive Oil, divided
1 Green Pepper 1 Russet Potato 4 Cloves Garlic 1 tsp. Thyme, dry or fresh 1/2 tsp. Rosemary, dry or fresh 1/2 tsp. Ground Black Pepper 1/4 tsp. Crushed Red Pepper
1 Tbs. Lemon Juice 1 Tbs. Red Vinegar 1/2 tsp. Salt Garnish: Chopped Parsley, Ground Black Pepper, Touch of Olive Oil.
Pluck over beans for any dirt or stones.
Place beans into a bowl and cover with a half gallon of water.
Place beans in the fridge or leave out on the counter for 24 hours.
Heat Oven To 375°
Strain and pour soaking water into the sink.
Place the beans into a large pot.
Add another half gallon of water to the pot.
Turn heat onto high and bring water to a boil.
Boil water for a minute or two.
A white foam will rise to the top.
Remove pot from the stove.
Pour water and beans into a strainer
Rinse off the beans and the pot.
Place clean beans back into the pot.
Add vegetable stock to the pot.
Note: You can also use water or chicken stock.
Add tomatoes to the pot.
Turn heat onto high and bring liquid to a boil.
Turn heat down to a medium simmer.
Beans will need to simmer for around two hours.
You will need to add water from time to time.
Rinse off carrot and celery.
Cut onion in half.
Cut onion, carrot and celery into a small dice.
Place diced vegetables into a mixing bowl.
Add a tablespoon of oil to the bowl.
Mix everything together; pour onto a sheet pan.
Place pan into hot oven.
Roast vegetables for 15 to 18 minutes.
Onions will just begin to turn light brown.
Remove pan from the oven.
Scrape vegetables into the bean pot.
Peel garlic and potato.
Rough chop the garlic.
Cut potato and green pepper into a small dice and add to the mixing bowl.
Add herbs and spice to the bowl.
Add a tablespoon of oil to the bowl.
Mix everything together and pour onto the same sheet pan that cooked the onion/carrot mix.
Place pan back into the oven.
Roast the green pepper/potato mix for 15 to 18 minutes.
Potatoes will cook until soft to the touch.
Remove pan from the oven and scrape the ingredients into the bean pot.
Gently simmer the ingredients.
You will need to stir the pot from time to time.
When the beans absorb most of the liquid you will need to add water, a cup at a time.
This soup may take as long as three hours to cook.
The soup is ready when the beans are very soft and breaking apart.
Taste a bean of two from time to time, checking for doneness.
When soup is ready, mix in lemon and vinegar.
Add some salt if needed.
Ladle soup into a bowl.
Garnish with plenty of ground black pepper, a touch of oil and a pinch of parsley, if you like.
