Navy Bean Vegetable Or Meat Stock — Gluten-Free As Well As Casein-Free
Navy beans are one of our favorites here…well, especially Al’s favorites. He likes them with just about anything…in a salad, as part of a main dish or as a side in a main meal. He likes them in many combinations, but most of all, he likes them in soup.
Navy Bean Soup is an easy gluten-free recipe to make, so I often put some in the slow cooker. Al’s idea on seasonings is fairly conservative, though, so I must warn you that the recipe below will be traditional in nature…with lots of room for kicking it up, maybe with your favorite seasoned salt.
Actually, the bean soup does have seasonings in it. We keep them subtle, but they add a lot of flavor, nonetheless. The vegetables and herbs are removed after being cooked with the beans, and then discarded. (They really are overcooked, after all.) However, they could be pureed and returned to the broth if you like. In any case, the bay leaf is just discarded.
The basic recipe calls for water, but if you like, broth or stock can be substituted for part or all of it. I think that improves the flavor immensely – if you have some stock or broth to add, you’ll like it in this kind of soup.
Making stock is so economical and simple. How many times have you described gluten-free living as either economical or simple? If you haven’t tried making stock, Amy at Simply Sugar & Gluten Free has easy-to-follow recipes for Vegetable Stock and Chicken Stock. Elana at Elana’s Pantry also has a good how-to on making Roasted Chicken Stock.
Navy Bean Soup – Gluten-Free, Casein-Free and Allergy-Friendly
1 Pound Dried Beans, Navy or Pea
2 Quarts Water, or Stock, if you like
1 Bay Leaf
1 Medium Carrot
1 Sprig Celery
Posted in gluten-free meals