LCD – All Recipes, Soup
2 cups beans (navy cannelloni or butter beans)
10 cups water
2 tablespoons cold-pressed virgin olive oil
1/4 cup tamari
2 onions diced
6 garlic cloves diced
Pinch sea salt
Freshly ground black pepper
3 teaspoons finely chopped red capsicum
1 carrot sliced
1 stalk celery sliced
2 bay leaves
(GF, DF, NF, V)
Cover the beans with water and soak overnight.
Rinse and place in a large pot.
Cover with fresh water and place over a medium heat.
Add the oil, tamari, one of the diced onions, 3 of the garlic cloves and salt and pepper and cook for 1 hour.
Add the capsicum, carrot, celery, remaining onion and garlic cloves, and bay leaves.
Cook for approximately 1 hour, until the carrots and beans are tender.