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.