Baba’s Bean Soup

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


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Baba’s Bean Soup
Total Time
2 hrs 30 mins

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
  1. 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.

  2. Add all the remaining ingredients and simmer until veggies and beans are done to your liking. Maybe another hour.
Recipe Notes

Prep and cooking times listed are approximate. 

Makes about 5 quarts or 10 servings of 2 cups each.


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