I promised to share when my I find a winner in my new vegetarian cooking quest. So, here it is:
I made soup! There is an exclamation because it is the first time ever. And, I've never had navy beans. I soaked them last night in water (which I've learned you always do for about 8-10 hours with dry beans) and then poor Iris, my 5 year old, was sick today. So, navy bean soup seemed perfect.
I made the recipe as listed below but used only about 1 1/2 tablespoons of olive oil. I didn't have cabbage or saffron threads (What the heck is that anyway? I had to google) and it still turned out great. So, I'm sure it's even better with all of the ingredients.
My trick with any dry beans is adding kombu (seaweed which gives LOTS of nutrients and flavor and decreases the bean gas effect so they say) and at least 2 bay leaves. You take both out before serving.
So, we all had it for dinner. And, I think it's a vegan winner packed with lots of yummy nutrition. ENJOY!
Total time: 2 hr 15 min
Prep time: 15 min