Summer White Bean Soup

Posted in on the 19th April, 2053

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
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.


Leave a Reply