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 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip