I decided to add more veggies to my beans so it's a real soup instead of just beans. You can add whatever veggies you want in whatever amounts. I chose collard greens because they are in my freezer, brussels sprouts because housemate loves them and we still get them locally, mushrooms and leeks because they are good cancer fighters, and zucchini to help make it a nice thick stew. Last week I used butternut squash but that in combination with the beans produced too much gas. :)
Ingredients:
1 lb beans (today's were Christmas lima)
juice from 5 lbs carrots, or about 1 qt
several cups water
collard greens, about 1 lb
2 large leeks
1 lb mushrooms (today's were a mixture of crimini, oyster and shiitake)
1 zucchini
brussel sprouts, about 1 lb (housemate really loves them)
I juiced the carrots last night and soaked the beans in the carrot juice overnight, with a few cups water. This morning I added more water and cooked the beans, while I was away for a few hours (housemate monitored water levels). Then when I returned I ran the rest through the food processor and added it in, along with more water. The leeks, zucchini, even the mushrooms, pretty much dissolve in stew after being chopped so fine and that thickens it up nicely. It tastes like a rich hearty winter soup.
If you don't want to bother with the carrot juice, just use water, then add some spices. Maybe some thyme and oregano--other suggestions?