Time 10h5m Yield 8 Number Of Ingredients 11 Steps:
Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight. Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour. Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf. Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
Time 8h Yield 6 serving(s) Number Of Ingredients 8 Steps:
Rinse 1 1/2 to 2 cups bean mixture, cover with fresh water and soak overnight. Drain, place beans in large kettle with 2 quarts of water. Add remaining ingredients. Cook all day, until beans are tender.
Time 4h15m Yield 8 serving(s) Number Of Ingredients 35 Steps:
Boil the drained, soaked beans with the water, bone, bay leaf and chili in a large pot. Reduce to a simmer and simmer for 3 hours. Add the remaining ingredients and simmer for 1 hour longer. This was a requested recipe and in my comments I said that if you dont have all the ingredients for the herb mix dont worry about it. Shake in what you got. If you go out and buy everything required in the spices-you’re looking at around 50 bucks!
Time 3h15m Yield 8 servings Number Of Ingredients 8 Steps:
Melt the butter in a large soup pot over medium heat. Put the carrots, celery, onion and garlic in a food processor and process until smooth but still chunky. Transfer to the pot and cook, stirring for 5 minutes. Add half the curry, stir and cook until the vegetables are nearly soft, about 5 more minutes. Add the beans and gallon cold water. Bring to a boil and simmer for 3 hours, adding more water to keep the beans covered by 1 inch. Season with salt and pepper to taste and add the remaining curry powder to taste. Serve with crusty bread.
