Summer White Bean Soup

Directions

Cover the beans with water and soak for 6 to 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 1½ hours or until tender.

In a skillet, sauté celery in oil and add to beans with other ingredients.

Cook until chard is tender but still bright green, about 5 to 10 minutes.

Remove bay leaf.

Note: you can add some ham hock or bacon to your own taste.