Adapted from Food.com

Ingredients:

1 lb dried navy beans (white peas, about 2 cups)

3 large carrots, trimmed, peeled and cut into 3 inch lengths

2 stalks celery, washed, de-veined, and cut into 3 inch lengths

1 large yellow onion, quartered

6 cups water

2 tablespoons granulated sugar

1 teaspoon bacon salt (if you like bacon, try this!)

1 teaspoon white pepper

1 pinch ground nutmeg

4 teaspoons greek yogurt

Optional

sherry wine (optional)

Prep Time: 20 mins

Total Time: 2 hrs 30 mins

Directions:

1. Wash beans in a colander.

2. Sort beans, discarding stones and blemished beans.

3. Place beans in a large saucepan and cover with cold water by 1 inch.

4. Bring to a boil over high heat.

5. Boil for 2 minutes.

6. Remove from heat, cover and let stand for 1 hour.

7. Drain beans and return to saucepan.

8. In food processor bowl fitted with slicing blade, slice carrots, celery and onion.

9. Add carrot-vegetable mixture to beans in saucepan.

10. Add 6 cups water.

11. Bring mixture to a simmer over high heat.

12. Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours.

13. Add sugar, to taste.

14. Add bacon salt, white pepper, and pinch of ground nutmeg.

15. Serve soup in heated bowls.

16. If desired, add 1/2 tsp greek yogurt

17. Add dollop of sherry to each serving.

18. Enjoy.

Servings: 8

Source: Food.com

By Meghan on February 07, 2002

Ingredients:

2 cups navy beans

8 cups water

4 carrots, sliced

3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar or 3 tablespoons vegetable stock

2 onions, chopped

5 garlic cloves, minced

1 cup celery leaves, and tender, inner stalks, chopped fine

1 cup cabbage

2 bay leaves

1 (15 ounce) can tomato sauce

1/4 teaspoon ground ginger (powder)

1/2 teaspoon mustard powder

1/2 teaspoon chili powder

1/2 teaspoon black pepper

1/2 teaspoon thyme

1 tablespoon parsley flakes

1/2 teaspoon salt

1 dash Tabasco sauce or 1 dash habanero sauce

Prep Time: 1 hr

Total Time: 3 hrs

Directions:

1. Wash and pick over beans.

2. Cover with water and soak overnight, or quick soak.

3. Discard soaking water, rinse beans and put in a large soup pot.

4. Add the 8 cups of water and bring to a boil.

5. Cover tightly and reduce heat to a low simmer.

6. Add carrots.

7. In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).

8. Add garlic, celery leaves, and cabbage.

9. Continue sautéing, adding more liquid as necessary.

10. When the mixture has cooked down somewhat, add it to the beans.

11. Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.

12. Remove bay leaves and serve with hard bread and salad.

Servings: 8-10

Source: Food.com

By sofia12 on January 16, 2007

Ingredients:

1 cup dried navy beans, soaked overnight

6 cups water

1 tablespoon extra virgin olive oil

2 onions, diced

4 garlic cloves

14 1/2 ounces diced tomatoes

3 tablespoons tomato paste

3 teaspoons cumin

salt & freshly ground black pepper

Prep Time: 20 mins

Total Time: 2 hrs 30 mins

Directions:

1. Drain beans.

2. Combine beans in pot with water, cover, bring to boil.

3. Reduce heat, simmer partially covered until tender 1 to 1.5 hours. Skim off foam as it rises to top.

4. Drain pot reserving liquid.

5. In heavy bottom pot, heat oil over medium heat.

6. Add onions and garlic, saute until golden for about 10 minutes.

7. Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans.

8. Add salt and pepper to taste.

9. Simmer for 20 minutes until beans are tender and sauce has thickened.

10. Serve over rice or cous cous. Or, just with bread.

Servings: 4

Source: Food.com

By Nasseh on May 14, 2008

Ingredients:

8 ounces dried navy beans

3 cups water

2 -3 tablespoons tomato paste

2 medium garlic cloves

1/2 large onion, grated

1/4 cup fresh parsley, finely chopped

1 large beef bouillon cubes or 2 small beef bouillon cubes

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon turmeric

Prep Time: 10 mins

Total Time: 30 mins

Directions:

1. Mix everything together in pressure cooker. Cook for 15-20 minutes after it begins to hiss.

2. If using a regular pot cook the beans for 45-60 minutes.

Servings: 4-6

Source: Food.com

By daisygrl64 on May 10, 2009

Ingredients:

1 teaspoon olive oil

3 dry shallots, peeled and diced

1 celery, stalk diced

2 carrots, pared and diced

2 garlic cloves, smashed and chopped

1 1/4 cups dried navy beans (soaked in cold water for 8 hours)

2 teaspoons cajun seasoning (bean seasoning)

1/4 teaspoon cayenne pepper

1/2 teaspoon sage

1/2 teaspoon thyme

1 teaspoon oregano

salt

black pepper

Prep Time: 8 hrs

Total Time: 12 hrs

Directions:

1. heat oil in saucepan over med heat. add vegetables and garlic, stir, cover and cook 6 minutes.

2. add drained beans and mix. incorporate remaining ingredients. gradually pour in enough cold water to cover beans by 2 1/2inch. season with salt and black pepper.

3. cook partly covered 2 1/2 hours over med heat. stir several times, adding more water as needed.

4. serve with fresh bread.

Servings: 4-6

Source: allrecipes.com

By: ANGCHICK 

Ingredients:

1 (16 ounce) package dried navy beans

6 cups water

1 (14.5 ounce) can diced tomatoes

1 onion, chopped

2 stalks celery, chopped

1 clove garlic, minced

1/2 pound chopped ham

1 cube chicken bouillon

2 tablespoons Worcestershire sauce

1 tablespoon dried parsley

2 teaspoons garlic powder

1 bay leaf

1 teaspoon salt

1/2 teaspoon ground black pepper

3 cups water

Prep Time: 15 mins

Total Time: 4 hrs 25 mins

Directions:

1. Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.

2. Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Servings: 9

Source: allrecipes.com

By: Margaret Bourgoujian 

Ingredients:

1 pound dried navy beans

2 quarts water

1 1/2 pounds Italian sausage, cut into 1/4 inch slices

2 (14.5 ounce) cans chicken broth

2 cups chopped onion

1 1/2 cups thinly sliced carrots

1 (15 ounce) can whole kernel corn

1 tablespoon minced fresh parsley

1 1/2 teaspoons Italian seasoning

Prep Time: 1 hr 20 mins

Total Time: 2 hrs 20 mins

Directions:

1. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.

2. In same pan, bring the water and soaked beans to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain.

3. In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

Servings: 8