Summer White Bean Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried white beans,
8 cup: Vegetable stock or water,
1: Bay leaf,
1/2 cup: Chopped celery or Swiss chard stems,
1 tbsp: Unrefined vegetable oil,
1 quart: Washed and chopped Swiss chard leaves,
1 tbsp: Braggs Liquid Aminos,
3 tbsp: Rice vinegar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp