Baba’s Bean Soup

Source: Ruth Baum, St Ignatius Orthodox Church, Madison, WI

Servings: 10

Wonderful, vegan, low fat recipe from a beloved grandmother in our church. 
Prep and cooking times listed are approximate. 
150 Minutes to Prepare and Cook 
Makes about 5 quarts or 10 servings of 2 cups each.


  • 1 pound navy beans, dried
  • water for soaking
  • Additional 12 cups water for soup
  • 2 bay leaves
  • 3-4 cloves garlic
  • 1 cup chopped onions
  • 2 cups peeled chopped carrots
  • 2 cups sliced celery
  • 2 cups peeled and coarsely chopped potatoes
  • 1 14 oz. can diced tomatoes
  • 1 tablespoon salt (or to taste)
  • 1/2 teaspoon ground black pepper
  • 2 Knorr Vegetable Bouillon cubes (optional)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon oregano


  • Soak navy beans over night. Drain. (Save soaking water to water your plants with!) Put beans in a large soup pot, add 12 cups water, the onion, garlic, and bay leaves. Bring to a boil and then simmer for an hour or more until beans are soft.
  • Add all the remaining ingredients and simmer until veggies and beans are done to your liking. Maybe another hour.
  • Makes about 5 quarts or 10 servings of 2 cups each. 
Baba's Bean Soup
Course: Soup

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