An easy soup for a slow cooker or stove top soup pot. Creamy and delightful!
Makes 4 servings.
1 lb. dry navy beans (2 cups)
1 Tbsp. baking soda
6 c. water
1 small onion, diced
1 small green pepper, diced
1 carrot, grated
1 stalk celery, diced (add celery tops too)
1 clove garlic, minced
1 tsp. dried rosemary or 2 sprigs fresh rosemary
1 tsp. dry thyme
1 tsp. dried oregano
1 whole Kung Pao pepper, stem removed (not diced) or 1 pinch red pepper flakes
1 tsp. sea salt
pepper, to taste
1/4 c. wild rice
Soak the beans in 3 times the water overnight with 1 Tbsp. baking soda, rinse and drain.
Or, soak in hot water 3-4 hours, rinse and drain.
Combine beans, water, onion, green pepper, carrot, celery, garlic and spices in a slow cooker. Cook on high heat for 6 hours. If cooking in a soup pot, simmer on low for about 6 hours, stirring occasionally to keep from sticking.
About half way through the cooking cycle, add the wild rice.
Remove Kung Pao pepper before serving.
From “Spirit and Spices, The Vegetarian Way” by Astara E. Edmonds.