This really hits the spot on a cold night when served with crusty garlic bread. It freezes well so make up a double batch and enjoy throughout the colder months.
INGREDIENTS:
– 2 16 oz cans navy beans, drain liquid from one can
– 1/2 cup diced celery
– 3/4 cup diced carrot
– 3/4 cup diced onion
– 1 tsp. hickory liquid smoke
– 1/4 tsp. black pepper
– 1/2 tablespoon dried, minced garlic
– 3 cups vegetable stock
– 1 small tomato, diced
– 1/2 cup flour
– 1/8 cup vegetable oil
– salt to taste
DIRECTIONS:
- Mix all ingredients except beans, vegetable oil, flour and salt in a stock pot and bring to a boil.
- Once boiling, add the beans and the their liquid.
- Mix the flour and oil together and crumble the mixture into the boiling soup while stirring it briskly.
- Salt to taste while soup thickens.
NOTES:
If doubling recipe, you do not need to double the flour and oil thickener.
Effortless Vegetarian 