Baba’s Bean Soup

Wonderful, vegan, low-fat recipe from a beloved grandmother in our church. 


Baba’s Bean Soup

Total Time2 hours 30 minutes
Course: Soup
Servings: 10 servings
Author: Ruth Baum, St Ignatius Orthodox Church, Madison, WI


  • 1 lb navy beans dried
  • 12 cups water additional for soaking
  • 2 bay leaves
  • 3-4 cloves garlic
  • 1 cup onions chopped
  • 2 cups celery chopped
  • 2 cups carrots peeled and chopped
  • 2 cups potatoes peeled and roughly hopped
  • 1 14 oz can diced tomatoes
  • 1 T salt or to taste
  • 1/2 t black pepper ground
  • 2 Knot vegetable cube boullion optional
  • 2 T apple cider vinegar
  • 1 t 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.


Prep and cooking times listed are approximate. 
Makes about 5 quarts or 10 servings of 2 cups each.


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