Summer white bean soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried white beans |
| 8 | cups | Vegetable stock or water |
| 1 | Bay leaf | |
| ½ | cup | Chopped celery or Swiss chard stems |
| 1 | tablespoon | Unrefined vegetable oil |
| 1 | quart | Washed and chopped Swiss chard leaves |
| 1 | tablespoon | Bragg's Liquid Aminos |
| 3 | tablespoons | Rice vinegar |
Directions
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 1½ 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.
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