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Soup - Navy Bean Richly flavored bean soup. Freeze extra for quick homemade soup later! ~Would be very good with squash or sweet potato added. Pretty color too.
~Would also be good with coconut milk or the higher fat coconut cream. -14 qt brazier pot-
Brine 4 lb navy beans overnight in 1/4 c salt (9.5 alkaline water) Generously cover with water because you want to be sure the beans stay submerged but not to dilute the salt too much. Rinse beans well and pick out skins. Rinse in a colander to really rinse out the grit from the bottom. Saute: lightly salted onion carrot celery in fat Add: 4 qts raw type tomatoes from my freezer (If using roasted tomatoes, use less) 2 qts chicken or turkey or pork broth ~OR use 2 qts tomatoes and 4 qts broth garlic pepper cloves allspice salt to taste rinsed beans Simmer gently until done. Adjust flavors by adding some maple syrup if it needs to be rounded out. Thicken just a bit with a buerre manie if you desire. Or thicken by blending some then adding it back. Don't know if it would work very well to partially blend with immersion blender. I think it would just make it gritty! Best to remove and completely blend until smooth in standard blender. Or thicken with blended sweet potato.
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