Summer White Bean Soup
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Yield
4 servingsPrep
40 minCook
140 minReady
540 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
white beans
dried |
|
8 | cups |
stock
or water |
|
1 | each |
bay leaves
|
*
|
½ | cup |
celery
and carrots, chopped, or swiss chard stems |
|
1 | tablespoon |
vegetable oil
|
|
1 | quart |
swiss chard
washed and chopped, or kale |
*
|
1 | tablespoon |
liquid aminos
|
* |
3 | tablespoons |
rice vinegar
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
white beans
dried |
|
1.9 | l |
stock
or water |
|
1 | each |
bay leaves
|
*
|
118 | ml |
celery
and carrots, chopped, or swiss chard stems |
|
15 | ml |
vegetable oil
|
|
0.9 | l |
swiss chard
washed and chopped, or kale |
*
|
15 | ml |
liquid aminos
|
* |
45 | ml |
rice vinegar
|
|
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.