Soak the dried beans in water overnight (preferably in a glass or BPA free plastic container) covered with water.
45 minutes (pressure cooker) or 75 minutes Stovetop
1 1/2 C Dried Navy Beans (soaked overnight and drained)
1 T Olive Oil
1 Sweet Onion, chopped
3/4 tsp of Chipotle pepper (powder) or 2 dried whole chipotle peppers soaked in water for 15 minutes
5 C Vegetable or Chicken Broth
1 C Water
1 1/2 tsp of Sea Salt
1-2 tsp Brown Rice Vinegar
Add 1 tablespoon of a olive oil to a pressure cooker or large pot
Saute chopped onion for 3 to 5 minutes
Add beans and stir to mix
Stir in Chipotle pepper (or if using whole dried chipotle peppers that have soaked in water for 15 min., remove them from the water and to the pot of beans).
Pour in all of the broth and water
If using pressure cooker, cook on high until steam starts to release and then reduce to low for exactly 45 minutes. Alternatively, cook in large pot partially covered on medium to medium high for 75 minutes stirring occasionally and checking fluid level. Add water or additional broth if necessary. Depending on the pot and stove temperature it could take less or more time to cook the beans.
When the beans are tender and ready to eat, add the salt and vinegar and stir. Cook for 2 additional minutes and the soup is ready. Remove the whole dried chipotle if you used them. For a creamier version, remove 1 cup of beans with the broth and puree in blender and add back to the pot. An immersion blender works too.
Adding the salt at the of the cooking cycle ensures that the beans are nice & tender.
Soup will keep in refrigerator (41 degrees or less) 4-5 days. Freeze leftovers.