Summer white bean soup
Yield: 4 Servings
Ingredients:
- 1 c Dried white beans
- 8 c Vegetable stock or water
- 1 Bay leaf
- 1/2 c Chopped celery or Swiss -chard stems
- 1 tb Unrefined vegetable oil
- 1 qt Washed and chopped Swiss -chard leaves
- 1 tb Bragg's Liquid Aminos
- 3 tb Rice vinegar
Instructions:
Cover the beans with water and soak for 6-8 hours or overnight. (In hot weather put the soaking beans in the refrigerator to keep them from fermenting.) Before cooking drain and combine the beans with vegetable stock or fresh water and a bay leaf. Bring to a boil and simmer for 1 1/2 hours or until tender. In a skillet saute celery in oil and add to beans with other ingredients. Cook until chard is tender but still bright green about 5-10 minutes. Remove bay leaf.
