Summer White Bean Soup

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Title: Summer White Bean Soup
Categories: Vegetarian, Soups
Yield: 4 servings

1 c Dried white beans
8 c Vegetable stock or water
1 Bay leaf
1/2 c Chopped celery or Swiss
-chard stems
1 T Unrefined vegetable oil
1 qt Washed and chopped Swiss
-chard leaves
1 T Bragg's Liquid Aminos
3 T 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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