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<h3>Summer White Bean Soup</h3>

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12y ago

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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

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.

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12y ago
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Q: <h3>Summer White Bean Soup</h3>
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