Summer White Bean Soup
Summer White Bean Soup recipe
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.
