Author: Ruth Baum, St Ignatius Orthodox Church, Madison, WI
12cupswateradditional for soaking
2cupscarrotspeeled and chopped
2cupspotatoespeeled and roughly hopped
114 oz candiced tomatoes
1Tsaltor to taste
1/2tblack pepper ground
2Knot vegetable cube boullionoptional
2Tapple cider vinegar
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.
Recipe provided by Lenten Season (https://www.lenten-season.com)